Ham-Stuffed Tomatoes Recipe

Ham-Stuffed Tomatoes Recipe photo by Taste of Home

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"With its light cream sauce and hearty filling, this recipe is great for picky eaters," says Delia Kennedy of Deer Park, Washington. "Even my husband likes it and he usually won't eat baked tomatoes."

This recipe is:

Healthy

Diabetic Friendly

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Ham-Stuffed Tomatoes Recipe

Prep: 30 min. Bake: 15 min.

Yield: 8 Servings

30 15 45

Ingredients

8 large tomatoes
1 teaspoon celery salt
1/8 teaspoon garlic salt
2-1/2 cups soft bread crumbs
1 cup (4 ounces) shredded reduced-fat cheddar cheese
2/3 cup chopped fully cooked lean ham
1/3 cup minced chives
2 tablespoons plus 1/3 cup water, divided
2 teaspoons cornstarch
1 cup (8 ounces) reduced-fat sour cream
1/4 cup lemon juice
4 teaspoons sugar
1/2 teaspoon Worcestershire sauce

Directions

Cut a thin slice off the top of each tomato; remove core. Scoop out pulp and discard, leaving a 1/2-in. shell. Sprinkle celery salt and garlic salt inside tomatoes; invert onto paper towels to drain for 20 minutes.
In a bowl, combine the bread crumbs, cheese, ham, chives and 2 tablespoons water. Spoon into tomatoes. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
In a small saucepan, combine cornstarch and sour cream until smooth. Stir in the lemon juice, sugar, Worcestershire sauce and remaining water. Cook and stir over low heat until heated through; drizzle over tomatoes. Bake, uncovered, at 400° for 15-20 minutes or until heated through. Yield: 8 servings.

Nutritional Analysis: 1 tomato with 2 tablespoons sauce equals 245 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 737 mg sodium, 30 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.

Originally published as Ham-Stuffed Tomatoes in Light & Tasty August/September 2005, p62

Seeding Tomatoes

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.