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Ham-Stuffed Tomatoes


  • 8 large tomatoes
  • 1 teaspoon celery salt
  • 1/8 teaspoon garlic salt
  • 2-1/2 cups soft bread crumbs
  • 1 cup 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


  • 1. 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.
  • 2. In a bowl, combine the bread crumbs, cheese, ham, chives and 2 tablespoons water. Spoon into tomatoes. Place in a 13x9-in. baking dish coated with cooking spray.
  • 3. 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.

Nutrition Facts

1 each: 245 calories, 9g fat (5g saturated fat), 28mg cholesterol, 737mg sodium, 30g carbohydrate (14g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.


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