Tomatoes Stuffed with Ham and Rice

Name: Tomatoes Stuffed with Ham and Rice
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: ½ cup finely chopped onion; 1 garlic clove, finely minced; 6 firm, ripe tomatoes (about 3½ pounds); 6 tablespoons butter; 1 pound cooked ham, ground (about 3 cups); ½ cup finely chopped sweet green pepper; 2 eggs; 2 cups cooked rice; Salt to taste, if desired; ½ cup heavy cream; 1 teaspoon ground turmeric; Freshly ground pepper to taste; ¼ cup fine fresh bread crumbs; ¼ cup finely chopped parsley

Preparation info

Yield:
6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

6 firm, ripe tomatoes (about 3½ pounds)
6 tablespoons butter

Americas
United States
Dinner

Method

Preheat the oven to 425 degrees.
Cut away and discard the core from each tomato. Slice the tomatoes in half to prepare them for stuffing. Cut out a small portion from the center of each tomato half. Squeeze the tomato halves gently to remove some of the s