1/5 Photos of Monterey Cream-baked Tomatoes
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."
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- 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
- 1Preheat oven to 325 degrees.
- 2Slice the top half inch off the tops of the tomatoes and scoop out the insides.
- 3Arrange 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.
- 4Melt the butter in a skillet and saute the onion and garlic until it is translucent.
- 5Stir in the crumbs and seasonings.
- 6Stuff each tomato and mound the stuffing on the top of each one.
- 7Pour the cream into the baking dish and bake 20 to 30 minutes.
- 8The tomatoes should be soft but not mushy.
- 9Remove tomatoes to a platter and pour the pan juices into a skillet and cook over medium heat to reduce slightly.
- 10Pour the sauce around the tomatoes and serve immediately.
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Nutritional Facts for Monterey Cream-baked Tomatoes
Serving Size: 1 (253 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 448.2
- Calories from Fat 317
- Total Fat 35.2 g
- Saturated Fat 21.3 g
- Cholesterol 112.0 mg
- Sodium 619.6 mg
- Total Carbohydrate 28.8 g
- Dietary Fiber 3.2 g
- Sugars 6.1 g
- Protein 6.3 g
The following items or measurements are not included: