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Creamy Stuffed Tomatoes

Canadian.Recipes's picture
  Ripe firm tomatoes 4 Large, cut in halves
  Shredded swiss cheese 2 Cup (32 tbs)
  Chopped ripe olives 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Instant minced onion 1 Teaspoon
  Egg yolks 2 , slightly beaten
  Cream 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Curry powder/0.25 teaspoon dry mustard powder 1⁄8 Teaspoon
  Soft breadcrumbs 6 Tablespoon
  Butter/Margarine 2 Tablespoon, melted

Scoop out seedy centers from tomato halves.
Invert to drain.
Put cheese, olives, parsley, and onion into a bowl.
Add a mixture of egg yolks, cream, salt, and curry powder or dry mustard.
Set tomato shells in a shallow baking dish.
Sprinkle insides lightly with salt.
Spoon in filling.
Top with a mixture of crumbs and butter.
Bake at 350°F about 35 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2494 Calories from Fat 1024

% Daily Value*

Total Fat 115 g176.7%

Saturated Fat 67 g335.2%

Trans Fat 0 g

Cholesterol 649.8 mg216.6%

Sodium 3278.1 mg136.6%

Total Carbohydrates 280 g93.2%

Dietary Fiber 15 g59.9%

Sugars 108.2 g

Protein 86 g172.8%

Vitamin A 246.9% Vitamin C 222.1%

Calcium 257.8% Iron 64.5%

*Based on a 2000 Calorie diet

Creamy Stuffed Tomatoes Recipe