Tomatoes Stuffed with Vegetables

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 large firm tomatoes
  • 2 small carrots
  • ½ green pepper, seeded
  • 1 small onion
  • 2 large celery ribs
  • 2 cups raw spinach, washed well
  • 2 parsley sprigs
  • 2 tablespoons butter
  • 1 egg, beaten
  • ¾ cup fine dry bread crumbs
  • ½ cup milk
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • grated Parmesan cheese


    1. Preheat oven to hot (400°F.).

    2. Wipe the tomatoes and cut a thin slice from the stem end of each. Scoop out the seeds and pulp. Wash the remaining vegetables and parsley and put through a food chopper.

    3. Melt the butter, add the chopped vegetables, and cook until almost all the liquid evaporates. Chill slightly. Add the egg, bread crumbs, milk and seasonings; mix thoroughly.

    4. Fill the tomatoes with the chopped vegetable mixture and sprinkle with the cheese. Place in a buttered pan and bake for about twenty minutes, until the tomatoes are tender.