Project Vintage Recipes May recipe- Baked Stuffed Tomatoes

Course Main Course
Servings 6 servings


  • 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


  1. Preheat oven to 400 degrees.
  2. Cut a slice off the top of the tomatoes and scoop out the the seeds.
  3. Mix together ham, mushrooms, bread crumbs, parsley, salt, pepper, cayenne pepper and 1 tablespoon melted butter.
  4. Fill tomatoes with this mixture, heaping it in the center.
  5. Sprinkle a little bread crumbs on top of each one and drizzle with remaining tablespoon of butter.
  6. Bake at 400 degrees for 35 minutes and broil for three more minutes, watching carefully to not burn.
  7. Serve immediately.