Stuffed tomatoes

Best made with fresh and firm tomatoes from the garden, the following ecipe is sure to please folks who love something different. Tomatoes always add colour to a meal and this dish can be served with just about anything… beef, pork, fowl or fish.


  • 4 firm tomatoes*
  • 1 1/2 tsp. onion, minced
  • 2-3 fresh basil leaves, chopped
  • 1 tsp. olive oil
  • 1/4 tsp. salt
  • Black pepper to taste
  • 1 cup soft breadcrumbs
  • 1 small egg, slightly beaten
  • 1/4 cup green pepper, minced
  • 1/4 cup celery, minced
  • 1/4 cup cabbage, minced

* I prefer to use fresh Beefsteak tomatoes out of my garden.


  • Preheat the oven to 375 degrees.
  • Cut tops from tomatoes (keep tops) and remove pulp, leaving a shell 1/4-inch thick.
  • Chop the pulp of tomatoes.
  • Cook onion in olive oil until tender and combine with remaining ingredients on list, plus the chopped tomato pulp.
  • Fill tomato shells with the mixture.
  • Replace the tops and place in a greased baking dish.
  • Bake at 375 degrees for about 30 minutes.

Servings: 4

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