Tomatoes -Stuffed Variations

Name: Tomatoes -Stuffed Variations
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: BREAD STUFFED TOMATO'S:; 6 medium firm but ripe tomatoes, wash, cut off tops, scoop out centers,save; 2 tsp minced onion; 2 Tbsp vegetable oil or bacon grease; 1/2 tsp each salt and pepper; 1 1/2 c soft bread crumbs; 1 large egg, slightly beaten; 2 Tbsp chopped bell pepper; 2 Tbsp chopped celery; 1/4 c finely chopped cabbage; TOMATOES STUFFED WITH SPINACH:; 6 medium tomatoes; 2 c cooked spinach; 1/2 c cheddar cheese, shredded, or your favorite; 1 Tbsp melted butter; 1/2 tsp salt; CORN STUFFED TOMATO:; 6 medium tomatoes; 2 c cut cooked corn; 1/2 c chopped onion; 1/4 c red bell pepper, diced; 1 dash(es) nutmeg; 1/2 tsp each salt and pepper; 1 Tbsp granulated sugar, optional or substitute; 3 Tbsp butter; 2 Tbsp all purpose flour; 1 Tbsp mayonnaise; 2 Tbsp grated parmesan cheese, plus garnish

By Pat Duran
@kitchenChatter

There are so many ways to serve tomatoes the list is endless. I hope you enjoy these. These are some of my mom's and grandma's recipes from the 50's.

Rating:

★★★★★ 2 votes5

Comments:

19 Comments

Serves:

6 servings

Prep:

10 Min

Cook:

30 Min

Ingredients

BREAD STUFFED TOMATO'S:
6 medium

firm but ripe tomatoes, wash, cut off tops, scoop out centers,save
2 tsp

minced onion
2 Tbsp

vegetable oil or bacon grease
1/2 tsp

each salt and pepper
1 1/2 c

soft bread crumbs
1 large

egg, slightly beaten
2 Tbsp

chopped bell pepper
2 Tbsp

chopped celery
1/4 c

finely chopped cabbage
TOMATOES STUFFED WITH SPINACH:
6 medium

tomatoes
2 c

cooked spinach
1/2 c

cheddar cheese, shredded, or your favorite
1 Tbsp

melted butter
1/2 tsp

salt
CORN STUFFED TOMATO:
6 medium

tomatoes
2 c

cut cooked corn
1/2 c

chopped onion
1/4 c

red bell pepper, diced
1 dash(es)

nutmeg
1/2 tsp

each salt and pepper
1 Tbsp

granulated sugar, optional or substitute
3 Tbsp

butter
2 Tbsp

all purpose flour
1 Tbsp

mayonnaise
2 Tbsp

grated parmesan cheese, plus garnish
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How to Make Tomatoes -Stuffed Variations

Step-by-Step

Bread stuffed tomatoes:
Wash tomatoes, cut off tops and scoop out centers. Chop pulp of the tomatoes.
Cook onion in oil until tender and combine with remaining ingredients. Fill tomatoes shell with mixture, and place in a sprayed baking dish- I used a pie tin or 8-inch square dish. Bake in 375^ oven for 30 minutes.
Spinach Stuffed Tomatos:
Wash tomatoes, cut off tops and scoop out centers. Combine spinach, butter,cheese, salt and onion and pack into shells.
Bake in 375^ oven for 20 minutes. Serve with an egg sauce.
Egg Sauce:
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt and pepper
1 cup milk
2 hard cooked eggs, diced fine
---
Melt butter, add flour, salt ans pepper; blend in milk, stirring constantly. Heat to boiling and cook 3 minutes. If necessary add more seasoning; add eggs. Serve over fish or vegetables.
1/2 teaspoon Worcestershire sauce may be added if desired.
Corn stuffed tomato:
Wash tomatos, cut off tops and scoop out centers. Sauté corn, pepper, onion,salt and pepper with butter in a medium skillet; add flour,nutmeg and sugar. stir to melt sugar. Remove from heat and add cheese and mayo. Fill tomatoes with mixture and add a little more cheese on top, if desired. Place in a sprayed baking pan.
Bake in 375^ oven for 20 minutes or until lightly browned on top.