Tomatoes Stuffed with Ham and Rice

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

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  • 6 firm, ripe tomatoes (about pounds)
  • 6 tablespoons butter
  • ½ cup finely chopped onion
  • 1 garlic clove, finely minced
  • ½ cup finely chopped sweet green pepper
  • 1 pound cooked ham, ground (about 3 cups)
  • 2 cups cooked rice
  • 2 eggs
  • ½ cup heavy cream
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 teaspoon ground turmeric
  • ¼ cup finely chopped parsley
  • ¼ cup fine fresh bread crumbs


  • 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 seeds. Set aside.
  • Melt 2 tablespoons butter in a skillet and add the onion, garlic, and green pepper. Cook until wilted.
  • Combine the ham, rice, eggs, cream, salt, pepper, and turmeric in a mixing bowl. Add the parsley and the onion mixture. Blend well.
  • Mound equal amounts of the filling on each tomato half. Using the fingers, smooth over the mounds of filling.
  • Sprinkle with bread crumbs. Arrange the tomatoes on a buttered baking dish. Melt the remaining 4 tablespoons butter and pour it over the stuffed tomatoes. Bake 40 to 45 minutes, or until piping hot throughout and nicely browned.