baked stuffed tomatoes

Name: Baked Stuffed Tomatoes
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 - large fresh tomatoes; 8 tablespoon(s) butter; 2 teaspoon(s) salt free table blend seasoning blend; 4 tablespoon(s) finely chopped onion; 4 - large eggs (or extra large if your tomatoes are big); 1 - 14.5 ounce can chicken broth; 1/4 cup(s) fresh chopped parsley; - salt and pepper to taste; 4 - thick slices country style white bread, toasted and generously butteres

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Susan Bickta

Kutztown, PA

Updated on Jul 10, 2012

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.

Rate

prep time 10 Min

cook time 50 Min

method Bake

yield 4 serving(s)

Ingredients

4 - large fresh tomatoes
8 tablespoons butter
2 teaspoons salt free table blend seasoning blend
4 tablespoons finely chopped onion
4 - large eggs (or extra large if your tomatoes are big)
1 - 14.5 ounce can chicken broth
1/4 cup 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

Step 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.

Step 2

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