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.
How To Make Baked Stuffed Tomatoes (circa 1892)
6 large, smooth tomatoes
½ 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 tablespoon bread crumbs (I used whole wheat panko bread crumbs), plus more for sprinkling on top
1 tablespoon chopped fresh parsley
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
a dash cayenne pepper
2 tablespoon 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.
Baked Stuffed Tomatoes
Ingredients
- 6 large smooth tomatoes
- ½ 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 tablespoon bread crumbs I used whole wheat panko bread crumbs, plus more for sprinkling on top
- 1 tablespoon chopped fresh parsley
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- a dash cayenne pepper
- 2 tablespoon melted butter I used smart balance butter blend
Instructions
- 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.
Nutrition
- Easy Fondant Ghost Cupcakes - September 20, 2021
- Amazing Gluten-Free Apple Crisp - September 17, 2021
- Easy Pumpkin Pie Baked Oatmeal - September 9, 2021
Angie A
Oh amee! this sounds great, I think it posted early though 🙂 Missing some steps 😀
Rumana Rawat
Yummy yaar, very tempting:)
Amee
thanks, ladies:) Angie, I accidentally hit "post" while I was still typing...oops!;)
Patti Bee
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!
Amee
We love them, Patti, I hope you do too. 🙂
Loveandcalories
Hi Amee!! Lovely space you have...glad following you!Rohiniloveandcalories.blogspot.com
Amee
Thank you, Rohini! Please join my link party on Fridays and submit a healthy recipe.:) I look forward to browsing your blog!