Cucumber-Stuffed Tomatoes

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cucumbers
  • 2 teaspoons grated onion
  • 4 teaspoons lemon juice
  • ¼ cup butter
  • ¼ cup water
  • Salt and freshly ground black pepper
  • 6 tomatoes
  • Buttered soft fresh bread crumbs


  1. Preheat oven to hot (400°F.).

  2. Peel the cucumbers and cut them into half-inch cubes. Add the onion, lemon juice, butter, water and seasonings to taste. Simmer for five minutes.

  3. Remove the seeds and pulp from the tomatoes and drain them. Fill the tomatoes with the cooked cucumber mixture. Sprinkle with bread crumbs. Bake for about ten minutes, until the tomatoes are tender and the crumbs are brown.

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