Recipe by Dreamgoddess
These are whole tomatoes, stuffed with an herb and crumb topping and baked in cream, which makes a lovely sauce. They are very rich, and I serve them with garlicky, robust meats, like lamb or garlicky chicken... Adapted from, "California The Beautiful Cookbook."
Top Review by DailyInspiration
These stuffed tomatoes were a really nice addition to our meal tonight. My DH fell in love with them--I guess so since he ate two of them by himself. I did not have fresh herbs so I used dried and they came out just fine. I also used some multi-grain bread for the fresh bread crumbs. Love the addition of the cream. Made for ZWT-8-France.
- 4 medium tomatoes
- 1 medium onion, finely chopped
- 1 cup fresh breadcrumb, about 2 slices of bread (I like whole wheat)
- 1⁄4 cup melted butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh herbs (I use basil, rosemary and oregano) or 2 teaspoons dried herbs
- 1 fresh garlic clove, finely minced
- 1 cup heavy cream
Directions See How It's Made
- Preheat oven to 325 degrees.
- Slice the top half inch off the tops of the tomatoes and scoop out the insides.
- Arrange the hollow tomatoes in a glass baking dish that is large enough to hold them and with room in between and sprinkle with 1/2 teaspoon salt.
- Melt the butter in a skillet and saute the onion and garlic until it is translucent.
- Stir in the crumbs and seasonings.
- Stuff each tomato and mound the stuffing on the top of each one.
- Pour the cream into the baking dish and bake 20 to 30 minutes.
- The tomatoes should be soft but not mushy.
- Remove tomatoes to a platter and pour the pan juices into a skillet and cook over medium heat to reduce slightly.
- Pour the sauce around the tomatoes and serve immediately.