Recipes > Vegetables > Tomatoes > Stuffed Tomatoes > Stuffed Tomatoes

Stuffed Tomatoes


  • tomatoes
  • 1 tablespoonful of butter
  • 1 tablespoonful of onion chopped fine
  • 3/4 cupful of any minced meat, chicken, or livers
  • 1 tablespoonful of chopped parsley
  • 1 cupful of bread-crumbs
  • 1 teaspoonful of salt
  • 1/4 teaspoonful of pepper
  • 1 egg if desired
  • bread


Select large, firm tomatoes; do not remove the skins; cut a small slice off the stem end, and scoop out the inside. Fill them with a stuffing made as follows: Put the butter in a saucepan; when hot add the onion. Let it color slightly; then add the minced meat, parsley, bread-crumbs, the pulp taken from the tomatoes, the salt, pepper, and also an egg if desired. Stir it over the fire until it is consistent. Dust the inside of the tomatoes with salt and pepper, and fill them, letting the stuffing rise half an inch above the tomato, and place a piece of butter on it. The above amount of stuffing is enough for eight tomatoes. Cut slices of bread one half inch thick into circles the size of the tomatoes; dip them quickly in water, and place in a baking-pan. Place a tomato on each piece of bread, and bake in oven about fifteen minutes, or until the stuffing is browned. A brown sauce may be served with this dish. The meat may be omitted from the stuffing if desired. If convenient it is better to use oil instead of butter with tomatoes.


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The Century Cook Book (1901).

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