Tomatoes -Stuffed Variations
By
Pat Duran
@kitchenChatter
1
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.
Ingredients
- 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
- 6 medium
- tomatoes
- 2 c
- cooked spinach
- 1/2 c
- cheddar cheese, shredded, or your favorite
- 1 Tbsp
- melted butter
- 1/2 tsp
- salt
- 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
BREAD STUFFED TOMATO'S:
TOMATOES STUFFED WITH SPINACH:
CORN STUFFED TOMATO:
How to Make Tomatoes -Stuffed Variations
- 1Bread 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. - 2Spinach 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. - 3Egg Sauce:
2 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt and pepper
1 cup milk
2 hard cooked eggs, diced fine
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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. - 4Corn 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.
About Tomatoes -Stuffed Variations
Course/Dish: Vegetables, Vegetable Appetizers
