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Stuffed Tomatoes!


Stuffed Tomatoes #1
4 Medium ripe tomatoes
1 slice Italian bread
2 T snipped parsley [or cilantro if you prefer spicier taste]
1 small garlic clove, crushed 1/2 t crushed oregano
1/2 t crushed thyme
1/4 t crushed basil
Dash nutmeg
* * * * *
1/2 lb. ground veal
2 T salad oil
1 t salt/dash pepper
2 T grated Parmesan cheese
1/2 C soft bread crumbs
1 T melted butter

Spinach Stuffed Tomatoes #2
6 Medium sized whole tomatoes
10 oz frozen spinach
* * * * *
Mix filling:
1/2 t salt
1/4 C real mayonnaise
3 T minced onion
1/8 t pepper
Dash or two of ground nutmeg


Of course, there's nothing like a summer tomato, but some come close. I favor any tomatoes, during winter, delivered by Nature Sweet, because I know Bryant Ambelang down in Texas. You can meet him too, if you haven't already, by pulling down last year's Thanksgiving show that he and Mike Newman did with me. After the show I learned that Bryant's tomatoes are unique, and probably taste better because of it, in that they are picked and shipped, without being gased as is usually the case when they're picked green, gased and sent on their way to ripen upon arrival at their destination.

Stuffed Tomatoes #1
Cut slice off top of each tomato, scoop out centers. Invert to drain. Cook frozen spinach in 1/4 C water. Squeeze dry with paper towels. Or you can cook down fresh spinach instead, if you like. Soak bread crumbs in 2 T water; crumble and combine with parsley, garlic, oregano, thyme, basil and nutmeg. (FYI: You don't have to have a garlic crusher. You just snip off each end of the clove, the peel comes off easily, then take the flat side of your heavy knife and place it on top of the clove, bearing down to crush it. Simple. Wash hands and knife!)
Brown veal in hot oil, add to herbal mixture.

Stir in cheese, salt and pepper. Spoon filling into tomatoes. Mix bread crumbs and butter. Sprinkle over filling. Bake in shallow baking dish in moderate over 375°, about 20-25 min. Serves 4.

Spinach Stuffed Tomatoes #2

Stuff filling into lightly salted tomatoes. Sprinkle with parmesan cheese. Place in a pan filled with about an inch of water.
Bake 350°, about 15-20 min. Drain and serve.

Whatever red tomato you use, I hope the add-ons enhance the delight for your Valentines, whomever they may be!

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