For those of you that are new to my blog, I like to feature occasional throwback recipes (I mean….WAY back) from my great grandmother’s cookbook published in 1892. There are so many amazing, unique, delicious, intriguing and downright bizarre recipes in this vintage treasure. I am having fun experimenting with these old keepsakes. These baked stuffed tomatoes are my pick for this month and a perfect light, summer meal. Also, a great way to use those ripe, garden tomatoes. I served the baked tomatoes with short grain brown rice.
Baked Stuffed Tomatoes (circa 1892)
6 large, smooth tomatoes
1/2 cup finely chopped, deli ham (I used Boar’s Head low-sodium ham. The original recipe called for a boiled ham)
12 small-medium mushrooms, finely chopped
2 tbsp bread crumbs (I used whole wheat panko bread crumbs), plus more for sprinkling on top
1 tbsp chopped fresh parsley
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
a dash cayenne pepper
2 tbsp melted butter (I used smart balance butter blend)
Directions:Preheat oven to 400 degrees. Cut a slice off the top of the tomatoes and scoop out the the seeds.
Mix together ham, mushrooms, bread crumbs, parsley, salt, pepper, cayenne pepper and 1 tablespoon melted butter.
Fill tomatoes with this mixture, heaping it in the center. Sprinkle a little bread crumbs on top of each one and drizzle with remaining tablespoon of butter.
Bake at 400 degrees for 35 minutes and broil for three more minutes, watching carefully to not burn. Serve immediately.
*I use Ian’s panko whole wheat bread crumbs.
Project Vintage Recipes May recipe- Baked Stuffed Tomatoes
Ingredients
- 6 large, smooth tomatoes
- 1/2 cup finely chopped, deli ham (I used Boar's Head low-sodium ham. The original recipe called for a boiled ham)
- 12 small-medium mushrooms, finely chopped
- 2 tbsp bread crumbs (I used whole wheat panko bread crumbs), plus more for sprinkling on top
- 1 tbsp chopped fresh parsley
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- a dash cayenne pepper
- 2 tbsp melted butter (I used smart balance butter blend)
Directions
- Preheat oven to 400 degrees.
- Cut a slice off the top of the tomatoes and scoop out the the seeds.
- Mix together ham, mushrooms, bread crumbs, parsley, salt, pepper, cayenne pepper and 1 tablespoon melted butter.
- Fill tomatoes with this mixture, heaping it in the center.
- Sprinkle a little bread crumbs on top of each one and drizzle with remaining tablespoon of butter.
- Bake at 400 degrees for 35 minutes and broil for three more minutes, watching carefully to not burn.
- Serve immediately.
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Oh amee! this sounds great, I think it posted early though 🙂 Missing some steps 😀
Yummy yaar, very tempting:)
thanks, ladies:) Angie, I accidentally hit “post” while I was still typing…oops!;)
This looks very tasty. I have a bumper crop of tomatoes right now and I’m looking for a new way to use them. I’ll give this a try. Thanks!
We love them, Patti, I hope you do too. 🙂
Hi Amee!! Lovely space you have…glad following you!
Rohini
loveandcalories.blogspot.com
Thank you, Rohini! Please join my link party on Fridays and submit a healthy recipe.:) I look forward to browsing your blog!