TOMATO STUFFING RECIPES

Name: Tomato Bread Stuffing
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 1/2 cup chopped onion; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 1/2 cup sugar; 1/2 cup vegetable oil; 1 teaspoon salt; 1/4 teaspoon pepper; 3 slices bread, toasted and cut into 1/4-inch cubes

TOMATO BREAD STUFFING RECIPE: HOW TO MAKE IT

Tomato Bread Stuffing Recipe: How to Make It image

At the Claudia Sanders Dinner House, this old-fashioned side dish is favorite with customers.—Cherry and Tom Settle, Shelbyville, Kentucky

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
3 slices bread, toasted and cut into 1/4-inch cubes

Steps:

In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

TOMATOES WITH HERB STUFFING RECIPE: HOW TO MAKE IT

Tomatoes with Herb Stuffing Recipe: How to Make It image

This recipe uses hollowed-out whole tomatoes as cups for savory bread stuffing.—Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories Side Dishes

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup chopped celery
1 cup chopped onion
1/2 cup butter
2 cups each cubed day-old white, whole wheat and rye bread
1/4 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup condensed chicken broth, undiluted
8 medium tomatoes

Steps:

In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat., Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender.

Nutrition Facts : Calories 219 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 503mg sodium, CarbohydrateContent 23g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

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