Stuffed Baked Tomatoes


  • 4-6 large tomatoes
  • 1/3 cup olive oil
  • 1 small onion, chopped
  • 1 1/2 cups bread crumbs
  • 1 tsp. marjoram
  • 2 Tbsp. fresh parsley, minced
  • Ad
  • salt and pepper, to taste
  • 1/3 cup Parmesan cheese, grated


Cut the tops off of each tomato and scoop out the pulp and discard. Saute the onion in olive oil and add the bread crumbs, marjoram, fresh parsley, salt and pepper (to taste). Stir the mixture together and heat for a couple of minutes. Remove it from the heat and stuff each tomato with the mixture. Top each stuffed tomato with the Parmesan cheese. Bake at 350 degrees F for 35-40 minutes.

By Robin from Washington, IA


December 21, 20080 found this helpful

This supose to be thrifty, so don't through out the pulp and tops with all that juice. Put it in a strainer and mash the juice out, toss the seeds, they can be bitter. Use it in something, juice for the kids or freeze it.

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