Baked Stuffed Tomatoes

Susan Bickta


Here's a great recipe to use when you have all of those extra tomatoes from your garden. My mother used to make these stuffed tomatoes for the family when I was growing up. It was always a family favorite.

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★★★★★ 1 vote
10 Min
50 Min


large fresh tomatoes
8 Tbsp
2 tsp
salt free table blend seasoning blend
4 Tbsp
finely chopped onion
large eggs (or extra large if your tomatoes are big)
14.5 ounce can chicken broth
1/4 c
fresh chopped parsley
salt and pepper to taste
thick slices country style white bread, toasted and generously butteres


1Preheat oven to 350 degrees F. With a sharp knife, cut off the top inch of tomatoes. Discard the trimmings. With a teaspoon, carefully scoop out the seeds and some of the tomato flesh. making a well in each tomato. Be careful not to tear any holes in the tomatoes. Reserve scooped out flesh.

2Place hollowed out tomatoes in a 9"X9" square glass baking dish. Arrange reserved tomato flesh around tomatoes.

3Put 1 tablespoon of butter in the bottom of each tomato well. Sprinkle 1/2 teaspoon table blend seasoning and 1 tablespoon chopped onion into each. Crack an egg into each well, being careful not to break yolk. Place 1 tablespoon butter on top of each egg and season with salt and pepper. Carefully pour chicken broth into the bottom of the baking dish.

4Bake for 45-50 minutes, or until egg is cooked through. (Actual baking time depends on size of tomatoes and eggs.) Remove from oven, sprinkle with parsley.

5To serve: Place a piece of toasted, buttered bread in center of a shallow bowl. Top with a tomato and scoop additional tomato pieces and broth into bowl.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #tomatoes, #Egg