You are here

Crumb Stuffed Tomatoes

Western.Chefs's picture
  Fresh tomatoes 4
  Soft bread crumbs 1 1⁄4 Cup (20 tbs)
  Minced onion 1 Tablespoon
  Melted butter/Margarine / fat / salad oil 3 Tablespoon
  Granulated sugar 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Dash (1 Speck)
  Processed american cheddar cheese 1 Tablespoon, grated

Wash tomatoes and cut off a thin slice from top.
Scoop out the pulp and juice, and reserve.
Sprinkle the inside of each tomato with a little salt.
Cut tomato pulp into small pieces.
Combine pulp and juice with 1 c of the bread crumbs, the onion which has been sauteed in 2 tablesp of the butter until tender, the sugar, salt, and pepper.
Use this mixture to stuff the tomatoes.
Combine the remaining 1/4 c crumbs with the remaining 1 tablesp butter, and the cheese, and sprinkle over the tops of the tomatoes.
Place in a shallow baking dish, and bake in a moderately hot oven of 375°F for 20 min or until crumbs are brown.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 711 Calories from Fat 390

% Daily Value*

Total Fat 44 g68.2%

Saturated Fat 26.8 g133.9%

Trans Fat 0 g

Cholesterol 128 mg42.7%

Sodium 2626.9 mg109.5%

Total Carbohydrates 69 g23%

Dietary Fiber 7.3 g29%

Sugars 20.4 g

Protein 12 g23%

Vitamin A 104.5% Vitamin C 104.1%

Calcium 14.6% Iron 19.2%

*Based on a 2000 Calorie diet


Crumb Stuffed Tomatoes Recipe