Vegetarian Stuffed Tomatoes
Ready In: 35 mins
Serves: 4
Yields: 4 Tomato Halves
Ingredients
- 2 beefsteak tomatoes
- 1 cup mushroom
- 6 black olives
- 1⁄2 cup onion
- 1⁄2 teaspoon all purpose Greek seasoning
- 1⁄4 teaspoon Worcestershire sauce
- 1⁄4 teaspoon hot sauce
- 1⁄2 teaspoon vinegar
- 2 tablespoons parmesan cheese
Directions
- Preheat oven to 350.
- Cut the tomatoes in half (stem to bottom, not crosswise). cut the inside items out and put aside in a bowl.
- Separate the seeds and all excessively juicy elements from the meat of the tomatoes. Too much of the gel like portion will make your stuffing soupy.
- In a food processor, put all remaining ingredients except Parmesan cheese. Process only moderately, Make sure everything is finely cut, but let it stay somewhat rough, or it will be soupy.
- Pile ingredients into the hollowed out tomatoes. Pile it up a bit if needed, the volume will exceed the size of the tomatoes.
- Cook for 15 minutes on 350.
- Sprinkle Parmesan Cheese on top of stuffed tomatoes.
- Cook for an additional 10 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off