Mama Vi’s Baked, Stuffed Tomatoes

"A family favorite when I was growing up. My mother's recipe."
 
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Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Make bread crumbs in advance either converting bread slices into bread
  • crumbs by drying in oven or leaving out on counter for a day to dry the bread, or else just simply substitute equivalent amount of store-bought, pre-packaged bread crumbs (roughly, my guess is 1 1/2 to 2 cups depending on your preference for how dry to make the stuffing).
  • Fry bacon and crumble. Grate cheese.
  • Dice celery and green pepper.
  • Set all aside.
  • Remove top of each tomato. Scoop out tomatoes using something like a melon ball scooper or other sharp edge instrument to remove pulp but in process to keep from
  • mashing up the tomato.
  • Chop tomato pulp into small chunks.
  • Add diced onion, bell pepper, celery, cheese and pre-cooked bacon to tomato pulp pieces, then add bread crumbs and stir them into tomato pulp mixture.
  • Add salt and pepper to taste.
  • Spoon the tomato pulp/stuffing mixture back into tomato shells, mounding slightly over top of scooped out tomato
  • Place in baking dish of appropriate size, add enough water (about 1 1/2 to 2 cups) to the bottom of baking dish to prevent tomatoes burning while baking.
  • Cover baking dish with aluminum foil and bake at 375 for 35 minutes or until
  • you can smell the tomatoes cooking.
  • A few minutes prior to serving, remove the aluminum foil from top of baking dish and liberally sprinkle the top of each stuffed tomato with parmesan cheese.
  • Place tomatoes under broiler for 1 to 2 minutes or until parmesan is golden brown.
  • Quickly remove from broiler heat and serve or set aside tomatoes on very low heat to keep warm until you can serve them.
  • (Note: Be careful not to broil too long and burn the top of the stuffed tomatoes).
  • Serve and enjoy.

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RECIPE SUBMITTED BY

<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>
 
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