I was visiting my friend Sharon and she had six big beautiful tomatoes sitting on her kitchen counter. When I asked her what they were for she said she picked them up at the farmers market so she could make one of her favorite thing….Stuffed Tomatoes.
I was intrigued, I had never even thought of stuffing tomatoes, but it makes sense. I mean they have such a nice shape for it.
She told me how she makes them and for the following two weeks, I couldn’t stop thinking about them until I finally remembered to pick up a package of stuffing at the store.
We have lots of tomatoes this year and I made sure to save 7 of the most beautiful from the huge batch of Salsa I canned last week. They made fabulous Stuffed Tomatoes and I hope this recipe finds it’s way to you in time for you to use some tomatoes from your garden or the farmers market before they are gone for good this season.
Here are some pictures so show you how to prepare and stuff the tomatoes. You can save the pulp and blend it up to use in soup or Spanish rice.
I’m so happy I learned how to make stuffed tomatoes. Now it’s your turn. Tomato lovers everywhere, UNITE!
Other great tomato based recipes
- 6-8 large tomatoes, remove pulp (see pictures above)
- 2 stalks celery, sliced thinly
- ½ cup diced onion
- 1 package stove top stuffing, chicken flavor (or your favorite stuffing)
- 4 tbsp butter
- 1½ cups water
- Salt and Pepper
- Lightly grease a baking dish (9x9 or 9x13) set it aside,
- Preheat oven to 350 degrees
- Hollow out the tomatoes (see pictures above) and lightly salt and pepper the inside of each one before placing it in the prepared baking dish.
- In a medium sauce pan, saute the celery and onion in the 4 tbsp of butter for 3-4 minutes or until slightly tender
- Pour in 1½ cups water and bring to a boil. Add the dry stuffing mix, cover with a tight lid and remove from heat. Let stand for 5 minutes
- Fluff stuffing with a fork and scoop it into the hollowed out tomatoes.
- Fill each tomato as full as you possible can, don't worry if little pieces of stuffing fall out into the baking dish, those become yummy and crispy during the cooking time.
- Place the tomato top back on each tomato and put a dollop of butter on each one (see picture)
- Bake for 1 hour in a 350 degree oven
- Enjoy
More garden veggie recipes
Love, love, love stuffed tomatoes and yours look amazing! My husband always does stuffed peppers but I like the acidity from the tomatoes better.
I love tomatoes! I’ve never tried them with stuffing. I’m curious. Must give this a try 🙂
My mom made stuffed tomatoes all the time when I was a kid and at the time I didn’t like tomatoes. My grown up palate would love these!
I loooove stuffed tomatoes! This version looks delicious!
I love that these are stuffed with STUFFING! They look so delicious!