wesfrye53
Bronze Member
I was talking to my Mother this morning and she mentioned she was going to the local Farmer's Market to get a few tomatoes and fix "Stuffed Tomatoes". It has been many, many years since I had these and since tomatoes are plentiful and homegrown right now, I decided to make them.
Servings: 4
Preparation Time: 10 minutes
Start to finish: 40 minutes
Notes: - Preheat oven to 350 degrees.
-1/2 Cup crumbled bacon can be added to the stuffing mixture.
-1/4 Cup finely chopped celery can be substituted for celery salt.
Categories: American, Lunch/Brunch, Main Dishes, Side dish, Vegetables
Source: Adapted from a rcipe from Alice Frye (Mother)
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4 Large Tomatoes, Washed
1 1/2 Cups Stuffing, Pre-packaged
1/2 Teaspoon Onion flakes
2 Tablespoons Butter
1/4 Teaspoon Celery Seed
1/2 Teaspoon Worcestershire sauce
1 Dash Louisiana Hot Sauce
1/4 Cup Shredded Parmesan cheese
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1. Preheat oven to 350 degrees.
2. Cut slice from tomato, clean out pulp and save, drain tomatoes by turning upside down and reserving juice.
3. In a skillet melt butter, add the pulp, juice, stuffing mix, onion flakes, Worchestershire sauce, Louisiana Hot Sauce, salt and pepper to taste. Stir well to mix ingredients untilwarmed.
4. Fill tomatoes and place in low casserole dish or glass pie dish; sprinkle each tomato with Parmesan cheese.
5. Bake 30 minutes
Servings: 4
Preparation Time: 10 minutes
Start to finish: 40 minutes
Notes: - Preheat oven to 350 degrees.
-1/2 Cup crumbled bacon can be added to the stuffing mixture.
-1/4 Cup finely chopped celery can be substituted for celery salt.
Categories: American, Lunch/Brunch, Main Dishes, Side dish, Vegetables
Source: Adapted from a rcipe from Alice Frye (Mother)
--------------------
4 Large Tomatoes, Washed
1 1/2 Cups Stuffing, Pre-packaged
1/2 Teaspoon Onion flakes
2 Tablespoons Butter
1/4 Teaspoon Celery Seed
1/2 Teaspoon Worcestershire sauce
1 Dash Louisiana Hot Sauce
1/4 Cup Shredded Parmesan cheese
---------------------
1. Preheat oven to 350 degrees.
2. Cut slice from tomato, clean out pulp and save, drain tomatoes by turning upside down and reserving juice.
3. In a skillet melt butter, add the pulp, juice, stuffing mix, onion flakes, Worchestershire sauce, Louisiana Hot Sauce, salt and pepper to taste. Stir well to mix ingredients untilwarmed.
4. Fill tomatoes and place in low casserole dish or glass pie dish; sprinkle each tomato with Parmesan cheese.
5. Bake 30 minutes
