Hors d'ouvres / Appetizer / Call it what you will

[TNPunkGuy]

Made these a few times with great success, a recipe of my own devising. Your choice as to leaving skins on or blanching and peeling the tomatoes. They definately hold up better with skin-on.

Stuffed Roma Tomatoes
(recipe will fill approximately 5 tomatoes (10 halves)

Preheat oven to 350 degrees

Combine in food processor:
3/8 cup breadcrumbs
(more if filling is runny)
1/4 cup parmesan
1 can mushrooms (drained)
1/2 small can chopped black olives
3 oz feta (half a normal sized package of crumbles)
1/2 tbsp basil
1 tsp oregano
1 tsp garlic powder or 2 cloves minced fresh garlic
1/3 jar marinated quartered artichoke hearts
4 oz. cream cheese

Blend until it forms a thick paste. Should be moist to the touch, but not runny.

Half and seed roma tomatoes. Distribute filling evenly

Brush a pan with olive oil, or any other suitable fat.
Brush tops of filled tomatoes with oilve oil.
Bake for 10 minutes.

Immediately turn oven to broil, crack oven door, and leave tomatoes in for another 10-12 minutes, or until tops are lightly browned.

I usually serve with a cabernet sauvignon-based tomato sauce, any tomato sauce will do.


Generally takes about 15-20 minutes for the prep and then 15-25 for the cooking. Easily doable within an hour, and not exactly labor intensive.