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I make this dish often - my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner.
Nutritional Facts 1 serving (1 each) equals 146 calories, 11 g fat (6 g saturated fat), 24 mg cholesterol, 434 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Baked Stuffed Tomatoes in Country Extra July 1990, p49
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on Aug. 30, 2012 by Attea
I want to be able to print the recipe so that I can try it---PLEASE
Reviewed on Aug. 22, 2010 by raaadts
We made these with good roma's and everyone loved them, especially mom!Of course dad had to change things up a bit.Sprikle inside tomatoes with balsamic vinegar, let soak for 30 mins before stuffing.Used mozzarella instead of american/cheddar, added garlic and fresh basil, topped with more parm, drizzled with evoo.didn't worry about foil.
We made these with good roma's and everyone loved them, especially mom!
Of course dad had to change things up a bit.
Sprikle inside tomatoes with balsamic vinegar, let soak for 30 mins before stuffing.
Used mozzarella instead of american/cheddar, added garlic and fresh basil, topped with more parm, drizzled with evoo.
didn't worry about foil.
Reviewed on Jun. 07, 2010 by Trilby Yost
My garden is producing wonderful tomatoes this year so I'm looking forward to fixing this favorite tomato recipe again. It has made me quite famous in the neighborhood!
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