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Baked Stuffed Tomatoes
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Description
This is a vintage recipe from my great grandmother’s cookbook. I made a few updates, but this recipe didn’t need much tweaking. It’s a delicious way to use those fresh garden tomatoes.
Ingredients
- 6 whole Tomatoes
- ½ cups Chopped Ham
- 12 whole Mushrooms, Diced
- 2 Tablespoons Bread Crumbs, Plus More For Sprinkling On Top
- 1 Tablespoon Fresh Parsley, Chopped
- ½ teaspoons Sea Salt
- ½ teaspoons Fresh Ground Pepper
- 1 dash Cayenne Pepper
- 2 Tablespoons Melted Butter, Divided
Preparation
Preheat oven to 400ºF. 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 the remaining tablespoon of butter. Bake at 400ºF for 35 minutes and broil for three more minutes, watching carefully to not burn. Serve immediately.
Note: I use Ian’s panko whole wheat bread crumbs.
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