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Question by ♥Lucky Charm♥: Guys I need your help quick! What do you eat with stuffed tomatoes as a side dish?
Guys I need your help… I am planning on cooking stuffed tomatoes today for the first time- I’m trying to get some ideas of how people stuff & cook them with. I’m probably stuffing mines with ground meat, diced onions, tomatoes, coated with parmesan cheese & maybe with small cubes of pork- haven’t decided on that yet & sour cream on top. How that sounds??? Well what do you guys think will be good eating with that on the side besides a salad? I have no clue & I only have a couple hours before I start buying the stuff, I’ll have visitors comming at 5PM. So I need your help… Thanks.
Best answer:
Answer by kashi07
sounds delicious, for my side dish I would have either asparagus or cooked summer squash and zuchinni
Add your own answer in the comments!
I think that if you cut up some potatoes and fry them a bit with oil, then you might have a good side dish. You my want to add salt and maybe some spices with the potatoes.
Or you could have onion rings.
Sounds great i would loose the pork though stick with the everything else you mentioned.On the side mabey some fresh fish.So i’ll see ya at 5:00pm lol kiddin,good luck you’ll do fine.
Steak Au Poivre and Broiled Stuffed Tomatoes Recipe
4 vine ripe tomatoes, red or yellow, tops trimmed and seeded
Extra-virgin olive oil, for drizzling, plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup bread crumbs or 1 slice, 1/2-inch thick, stale crusty bread, torn
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon crushed red pepper flakes
1 clove garlic, chopped
2 cups arugula leaves, the tops of 1 bunch
4 New York Strip steaks, 1-inch thick
3 tablespoons coarse ground black pepper
Olive oil or cooking spray, to coat skillet
1/4 cup good brandy
2 tablespoons butter
Preheat the oven to 400 degrees F.
Heavy bottomed skillet over medium high to high heat.
Arrange tomatoes on a broiler pan. Drizzle tomatoes with oil and season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula and 1 tablespoon oil in food processor and pulse grind to form stuffing. Stuff tomatoes to the rims with arugula mixture and place in the center of the oven. Bake 10 to 12 minutes. Let tomatoes stand 5 minutes before serving.
Let steaks sit 10 minutes once removed from the refrigerator. Coat steaks liberally on both sides with coarse black pepper. To a very hot pan, drizzle oil to thinly coat the cooking surface. It will smoke. Add steaks immediately. Sear and seal the steaks, cooking them 4 minutes on each side. for medium rare doneness. Reduce heat a bit and cook 5 minutes longer for medium to medium well doneness. Remove steaks and let stand 5 minutes. Add brandy to the skillet and warm, then ignite. Add butter to the skillet, then spoon pan juices over steaks. Serve stuffed tomatoes along side steaks
Mozzarella-Stuffed Tomatoes
6 vine-ripened tomatoes
1 cup finely grated mozzarella cheese
1/2 cup unseasoned bread crumbs
1 tablespoon flat-leaf parsley leaves, minced
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 cup extra-virgin olive oil
Fine sea salt and fresh ground black pepper
Preheat oven to 375 degrees F.
Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.
Tomatoes Stuffed with Rice
1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan
Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
Preheat the oven to 350 degrees F.
Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
Mexican Stuffed Tomatoes
5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato.
In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.
make cous cous as a side dish. Its quick and goes very well with stuffed tomatoes. Buy plain cous cous, make a nice broth, add some seasoning (a bit of garlic and herbs OR curry) let the broth boil. Then in a pot with a lid place 2 cups of cous cous add 2 cups of boiling broth, mix well, cover tightly and let sit for about 15 minutes (no heat). The cous cous cooks with the heat of the broth and absorbs it. Uncover, and fluff with a fork and it is ready to serve. You can add finelly chopped sacllions wile warm.
great stuff! as far as a side…. go with a nice wild rice pilaf… i hate to say it but……..”rice-a roni” does a great job with this…check it out… but remember, you already have veggies and meat in your dish so……. maybe a pasta with a beschemel sauce” creame” like a permesaen or blue…..good luck and bon-appititte!!!!
Asparagus would be good, just steam it and butter it…
squash stuffed rice