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    You are in: Home / Recipes / Monterey Cream-baked Tomatoes Recipe
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    Monterey Cream-baked Tomatoes

    Monterey Cream-baked Tomatoes. Photo by Barb Gertz

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Dreamgoddess's Note:

    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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    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Slice the top half inch off the tops of the tomatoes and scoop out the insides.
    3. 3
      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.
    4. 4
      Melt the butter in a skillet and saute the onion and garlic until it is translucent.
    5. 5
      Stir in the crumbs and seasonings.
    6. 6
      Stuff each tomato and mound the stuffing on the top of each one.
    7. 7
      Pour the cream into the baking dish and bake 20 to 30 minutes.
    8. 8
      The tomatoes should be soft but not mushy.
    9. 9
      Remove tomatoes to a platter and pour the pan juices into a skillet and cook over medium heat to reduce slightly.
    10. 10
      Pour the sauce around the tomatoes and serve immediately.

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    Ratings & Reviews:

    • on July 26, 2012


      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.

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    • on August 20, 2007


      This was a good recipe. A different way for me to use my tomatoes. My BF said, you're gonna be making this one for me again. He really enjoyed them. Thanks for a great recipe.

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    • on April 08, 2005


      Delicious, rich, easy to make stuffed tomatoes. I cut the recipe in half for the 2 of us, made the stuffing using whole wheat sour dough bread, basil and rosemary. The next time that I make them I am going to add a clove or 2 of garlic to the stuffing for added flavor. Thank you Julie, for another yummy recipe.

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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:

    fresh herbs

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