TOMATOES WITH HERB STUFFING

Tomatoes with Herb Stuffing image

This recipe uses hollowed-out whole tomatoes as cups for savory bread stuffing.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 11

Previous Next

Ingredients

1 cup chopped celery
1 cup chopped onion
1/2 cup butter
2 cups each cubed day-old white, whole wheat and rye bread
1/4 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup condensed chicken broth, undiluted
8 medium tomatoes

Steps:

In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat., Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender.

Nutrition Facts : Calories 219 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 503mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.