Baked Cheese Stuffed Tomatoes Recipe

You've probably tried stuffed peppers but have you eaten stuffed tomatoes? You can hollow and stuff tomatoes with all sorts of fillings. This yummy recipe uses a swiss cheese stuffing, though there's no reason you can't substitute your own favorite cheeses.

8 medium-size tomatoes
2 cups grated swiss cheese
2 egg yolks, slightly beaten
1/2 cup light cream
2 tablespoons grated onion
1/2 teaspoon dried marjoram
1 teaspoon dry mustard
1-1/2 teaspoons salt
1/3 cup seasoned bread crumbs
2 tablespoons melted butter

oven mitt
  1. Preheat oven to 350˚F.
  2. Wash and drain tomatoes. Dip into near-boiling water for 30 to 60 seconds to loosen skins, then plunge into cold water. Drain and peel off skins. Carefully cut out the core, then scoop out and set aside the pulp, leaving the tomato intact.
  3. Coarsely chop the pulp, discarding the seeds. Add pulp to a mixing bowl.
  4. Add all other ingredients except for the bread crumbs and butter to the bowl containing the tomato pulp.
  5. Spoon the cheese/pulp mixture evenly into the tomato shells. Arrange tomatoes in a 12 x 8-inch shallow baking dish.
  6. Coat the bread crumbs with melted butter and sprinkle over tomatoes.
  7. Bake in 350˚F oven for 20 to 25 minutes and serve immediately.


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