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Tomatoes with Herb Stuffing

 Tomatoes with Herb Stuffing
This recipe uses hollowed-out whole tomatoes as cups for savory bread stuffing.—Faye Wortman, Evansville, Indiana
8 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup butter
  • 2 cups each cubed day-old white, whole wheat and rye bread
  • 1/4 cup minced fresh parsley
  • 2 teaspoons rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup condensed chicken broth, undiluted
  • 8 medium tomatoes

Directions

  • In a Dutch oven, saute celery and onion in butter until tender.
  • Remove from the heat. Stir in the bread cubes, parsley, sage, thyme,
  • salt and pepper. Add broth; toss to coat.
  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving
  • a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon
  • about 1/3 cup stuffing into each tomato. Place in a greased 11-in. x
  • 7-in. baking dish. Place remaining stuffing around tomatoes. Bake,
  • uncovered, at 350° for 25-30 minutes or until tomatoes are
  • tender. Yield: 8 servings.

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Tomatoes with Herb Stuffing (continued)

Nutritional Facts: 1 serving (1 each) equals 219 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 503 mg sodium, 23 g carbohydrate, 4 g fiber, 5 g protein.