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.


★★★★★ 1 vote

10 Min
50 Min


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

How to Make Baked Stuffed Tomatoes


  1. Preheat 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.
  2. Place hollowed out tomatoes in a 9"X9" square glass baking dish. Arrange reserved tomato flesh around tomatoes.
  3. Put 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.
  4. Bake 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.
  5. To 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.

Printable Recipe Card

About Baked Stuffed Tomatoes

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

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