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Baked Stuffed Tomatoes

Mormon.Cook's picture
  Butter 1⁄4 Cup (4 tbs)
  Dry bread crumbs 1 Cup (16 tbs)
  Tomatoes 4 Medium
  Chopped onion 2 Tablespoon
  Basil leaves 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste

Melt butter in small skillet and blend in crumbs until evenly coated. Cut a slice from stem end of each tomato. Scoop out seeds and pulp, leaving shell intact. Combine tomato pulp and juice, onion, basil, salt and pepper. Add crumbs, enough to absorb the juice. Fill tomato shells with crumb mixture. Sprinkle remaining crumbs on top. Place tomatoes side by side in baking dish. Bake about 20 minutes. Variations: Add bits of cooked ham, crisp bacon, broken shrimp, and/or shredded cheese to tomato mixture before adding crumbs

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Nutrition Rank

Nutrition Facts

Serving size

Calories 176 Calories from Fat 108

% Daily Value*

Total Fat 12 g19%

Saturated Fat 7.4 g37.1%

Trans Fat 0 g

Cholesterol 30.2 mg10.1%

Sodium 198.6 mg8.3%

Total Carbohydrates 15 g4.9%

Dietary Fiber 2.2 g8.7%

Sugars 4.3 g

Protein 3 g5.9%

Vitamin A 27.9% Vitamin C 27.1%

Calcium 4.1% Iron 5.4%

*Based on a 2000 Calorie diet


Baked Stuffed Tomatoes Recipe