Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet.
Either
place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.
In a
blender place tomatoes, bread, water, olive oil, vinegar, salt, pepper, garlic, green pepper, and oregano.
Place the tomatoes together with all the juices, garlic, onion, 1/2 of the chile and salt in a blender or food processor and puree until smooth.
Place the tomatoes onto two heavy rimmed baking sheets or roasting pans; they should fit in a single layer (if not, add a third pan).
Method •
Place tomatoes on parchment, drizzle lightly with olive oil and sprinkle with salt.
Drizzle some olive oil on the cookie sheet to prevent the tomatoes from sticking
then place the tomatoes on the cookie sheet, round side down, sliced side up.
Place tomato paste, maple syrup, whiskey, cider vinegar, soy sauce, garlic, smoked paprika, black pepper and cayenne into small saucepan over medium heat.
Bake tomatoes for 15 minutes, uncovered, at 400F Step 5: Mix rice or quinoa, onions and peppers and spices (sprinkle with bread crumbs if desired) Step 6: Remove tomatoes from oven and stuff with the rice mixture Step 7:
Place tomatoes back into the glass dish and then bake for an additional 10 minutes until stuffing is golden and bubbly.
Before you start stuffing the squash,
place the tomato juice or tomato paste / water mixture in a large pot and heat in medium high until boiling.
Place tomato stacks on top, and pass balsamic syrup for each guest to drizzle on top of tomatoes.
Place the tomato slices over top and then place under the broiler for about 2 - 5 minutes until the tofu turns a light golden brown.
Place diced tomatoes on paper towels to absorb extra juice,
then place tomatoes and basil a large bowl, set aside.
Place the tomato paste, water, vinegar, curry powder, sugar, mustard, garlic powder, Worcestershire sauce or soy sauce, paprika and cayenne or chili flakes to taste in a small saucepan.
Heat oven to 450 °
F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
Bake tomatoes for 15 minutes, uncovered, at 400F Step 5: Mix rice or quinoa, onions and peppers and spices (sprinkle with bread crumbs if desired) Step 6: Remove tomatoes from oven and stuff with the rice mixture Step 7:
Place tomatoes back into the glass dish and then bake for an additional 10 minutes until stuffing is golden and bubbly.