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Cold-Weather Classic: Quick, Hearty Stuffed Tomato

I just love Sister Erin’s nose for news! She’s come up with a really Great take on another Cold Weather Classic! This time, it’s the legendary Stuffed Tomato. And it’s never been quicker, easier or more sat-isfying. Maybe never less expensive, either…

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I’ve always been a sucker for a nice, juicy, flavour-packed stuffed Tomato (or Pepper, or Squash boat or whatever…). But many recipes I’ve seen over the years are lengthy to prep, take a long time to cook, or are fussy about ingredients. None of those potential turnoffs apply to today’s classic ‘keeper’!

Keep it simple…

This hearty, meat-forward Stuffed Tomato has it all, as far as I’m concerned. And it doesn’t take all afternoon to make the dream come true.

One of the best aspects of this recipe, for me, is it contains no massive load of fillers. Just a few tablespoons of fine bread crumbs.

“Stuffed tomatoes do not have to be prepared only for special occasions,” insists Daily Wrap con-tributor Jacob Suliga. “Once I adopted this mindset, making dinner for the entire family became simpler!”

What you need

  • 6 tomatoes,
  • 200 grams (7 ounces) of ground meat (I use turkey or thigh meat),
  • 1 clove of garlic,
  • 1 tablespoon of dried thyme,
  • 1 tablespoon of dried oregano,
  • several tablespoons of bread crumbs,
  • 1 tablespoon of olive oil,
  • 2 tablespoons of soy sauce,
  • pepper,
  • 1 egg,
  • a piece of hard yellow cheese in a block.
Tomato tip…

After washing your tomatoes, decide how you’re going to serve them. You can use any kind of tomato you want.

If you can get some nice big Romas, they’ll be easiest to spoon out the flesh from. You’ll need at least 8. Cut off the tops leaving most of the pepper as stuffing cavity. Serve 2 per person.

If you use regular medium-sized ‘slicing’ tomatoes, use six, again cutting off the caps and serving one per person.

If you get big beautiful Beefsteaks, cut 4 of them in half at the waist, scooping out each half and stuf-fing both halves. Serve each diner one big, mounded tomato half…

Sister Erin Stuffing tip…

Add a handful of fine-diced fresh white or Cremini mushrooms to the stuffing. Don’t ask why. Just do it…

My take

Prepare and bake the Stuffed Tomatoes as directed at the website. ‘Don’t tinker with the formula or procedure at least the first time through. You’ll be glad you did!

And enjoy this new, streamlined approach to veggie-stuffing in as many ways as you can come up with. It’s a true family-pleaser!

~ Maggie J.

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