Stuffed Tomatoes

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 4–6 very large firm tomatoes
  • salt
  • forcemeat
  • breadcrumbs
  • 2


Cut off the tops of the tomatoes and discard. Remove the pulp and seeds and fill with the forcemeat, being very careful not to break the skins. Sprinkle the tops with breadcrumbs and dot with butter.

Place in a buttered oven dish and bake in a moderate oven, 375° F., gas mark 4, for 20–25 minutes.