Tomatoes -Stuffed Variations

4
Pat Duran

By
@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 votes

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

How to Make Tomatoes -Stuffed Variations

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Tomatoes -Stuffed Variations





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