Turkey-filled Tomatoes

Notes: Use leftover tomato pulp and juices to make tomato sauce or salsa.


Makes 4 servings

Recipe from


Nutritional Information

Calories 281
Caloriesfromfat 35 %
Protein 25 g
Fat 11 g
Satfat 2.9 g
Carbohydrate 21 g
Fiber 3.8 g
Sodium 513 mg
Cholesterol 136 mg


4 firm-ripe tomatoes (each about 3 1/2 in. wide; about 3 lb. total)
1 pound ground lean turkey or beef
1/2 cup finely chopped shallots
1 clove garlic, peeled and minced
1 large egg
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped parsley
1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried marjoram
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano
1/3 cup fine dried breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Basil, marjoram, or oregano sprigs


1. Rinse tomatoes; cut 1/2 inch horizontally off the top of each and save. With a spoon, scoop soft pulp and seeds from tomatoes, leaving a 1/4- to 1/3-inch-thick wall; save pulp mixture. Drain tomatoes, cut side down, on towels.

2. Chop enough pulp mixture to make 2/3 cup; reserve remainder for other uses. In a bowl, mix pulp, turkey, shallots, garlic, egg, basil, parsley, marjoram, oregano, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Fill tomatoes equally with the seasoned turkey mixture; set cut side up in a 2- to 3-quart shallow casserole. Set tomato tops, cut side down, between tomatoes.

4. Bake in a 375° oven until filling is firm when gently pressed in center, 35 to 40 minutes (30 to 35 minutes in a convection oven). Set tomato tops on filling. Add salt and pepper to taste. Garnish with herb sprigs.

Nicole Perzik, California,


August 1999
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