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Stuffed Tomato Recipes

Category Vegetables
A great way to use an abundance of ripe tomatoes is to stuff them. This page contains stuffed tomato recipes.
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November 20, 201110 found this helpful

You can additionally top each tomato with a sprinkling of grated or finely shredded cheese before baking. Yum!

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By 1 found this helpful
June 8, 2011

Ingredients:

  • 8 medium tomatoes
  • salt, to taste
  • 2 (10 oz.) pkg. frozen chopped spinach
  • 8 slices crisp-fried bacon, crumbled
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  • 3/4 cup soft bread crumbs
  • pepper, to taste
  • nutmeg and garlic powder, to taste
  • melted butter, to taste
  • sour cream

Directions:

Preheat oven to 350 degrees F. Cut tops from tomatoes. Scoop out pulp to form shells, discarding pulp. Sprinkle inside of tomato shells with salt. Invert to drain for 1 hour.

Cook spinach in medium saucepan until thawed; drain. Combine spinach, bacon, bread crumbs, salt, pepper, nutmeg, garlic powder and melted butter in bowl, and mix well. Spoon into tomato shells. Place on buttered baking sheet, and drizzle with melted butter.

Bake for 20 minutes or until tomatoes are tender but still hold their shape. Top with sour cream. 8 servings.

By Robin from Washington, IA

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By 1 found this helpful
July 18, 2007

Ingredients

  • 4 large firm tomatoes
  • 2 cans of tuna in spring water
  • mayonnaise
  • one small diced onion
  • 1 1/2 tsp. garlic powder per tuna can
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  • 1 tsp. celery seed per tuna can

Directions

Cut tomato tops of and spoon out seeds. Use only one can at a time. Spoon 1/2 into first tomato, then remainder into second tomato. Mix mayo, onion, garlic and celery together. Repeat second and third lines for second can of tuna.

By LRP from LWL, MA

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By 0 found this helpful
December 18, 2008

Ingredients:

  • 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
  • salt and pepper, to taste
  • 1/3 cup Parmesan cheese, grated

Directions:

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.
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By Robin from Washington, IA

Comment Was this helpful? Yes

March 26, 2014

Tomatoes stuffed with salmon, onion, yoghurt, celery and lemon juice

Total Time: Approximately 10 minutes

Yield: one per person

Source: Kitchen Kapers

Ingredients:

  • large tomato
  • natural yoghurt
  • chopped celery
  • flaked salmon
  • dried onion flakes
  • lemon juice

Steps:

  1. Slice off tomato top and scoop out pulp. Combine salmon with remaining ingredients and add half of the reserved tomato pulp.
  2. Spoon back into tomato shell and chill in refrigerator.
  3. Serve with 1 slice of wholemeal bread
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By 0 found this helpful
June 26, 2008

Ingredients

  • 2 large tomatoes, halved and seeded
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 1/2 cups milk
  • 2 cups cooked elbow macaroni
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  • 1 can (6 ounces) lump crabmeat, drained and flaked
  • 1/4 cup shredded cheddar cheese
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. salt
  • 1/4 cup bread crumbs

Directions

Using a small spoon, scoop out centers of each tomato half. Place tomato halves in a medium shallow baking dish. Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium heat. Add flour. Cook, stirring constantly, for 2 minutes. Stir in milk. Cook, stirring frequently, until mixture thickens, about 5 minutes. Remove from heat. Stir in macaroni, crabmeat, cheddar, cayenne pepper, and salt. Spoon crabmeat mixture evenly into prepared tomato halves. Sprinkle tops evenly with bread crumbs. Bake until tomatoes are tender and tops are golden, about 25 minutes.

Note: I have used shrimp or tuna in place of crab.

By Connie from Cotter, AR

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By 0 found this helpful
June 11, 2008

Slice stem end from each tomato. Scoop out centers with spoon, reserving pulp. Sprinkle with 1/2 teaspoon salt. Invert on paper towel and let stand for 30 minutes.

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