Stuffed Tomatoes

These tasty, meatless stuffed tomatoes are a perfect side dish. At Passover you can use matzo meal instead of bread crumbs, and add your own favorite herbs and spices.
6 firm tomatoes
2 Tbsps. butter
1 cup rye or white bread crumbs
1 small onion, chopped
1 Tbsp. chopped parsley
Salt and pepper (to taste)
2 egg yolks
1 cup grated Parmesan cheese
Wash and dry tomatoes. Cut off tops. Remove pulp with small spoon, a
nd run through a fine sieve. Put butter in pan, add bread crumbs,
cook a few minutes, add onion, parsley, salt, and pepper, and the tomato pulp.
Remove from heat. Stir in the egg yolks, and fill the tomatoes with mixture.
Top with bread or cracker crumbs, dot with butter, and place in buttered tin.

Bake in a moderate oven, 350 degrees, for ½ hour or until the tomatoes are cooked through.
Serve hot. Garnish with parsley and Parmesan cheese.


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  • derekk
    derekk Monday, 02 June 2014

    commenttest on recipe

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