Baked Stuffed Tomatoes

Recipe from Oxmoor House

More From Oxmoor House


  • 4 medium tomatoes
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons lard
  • 1 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Fine, dry breadcrumbs


  1. Slice off top of each tomato; scoop out pulp, leaving shells intact. Chop pulp, and set aside. Invert shells on paper towels to drain.
  2. Sauté pulp and onion in lard in a heavy skillet until tender. Remove from heat; stir in parsley, salt, and pepper. Spoon evenly into tomato shells; sprinkle with breadcrumbs.
  3. Place stuffed tomatoes in a 10- x 6- x 2-inch baking dish. Bake at 350° for 30 minutes or until thoroughly heated. Serve hot.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Stuffed Tomatoes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy