Name: Stuffed Tomatoes
Yield: Serves 4
Ingredients: ½ pound cooked ham, finely chopped; 2 cloves garlic, finely chopped; 2 tablespoons finely chopped parsley; 4 tablespoons chopped spring onions; butter; 8 large tomatoes; breadcrumbs; 8 tablespoons shredded white bread; salt and freshly ground black pepper

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

8 large tomatoes
butter
4 tablespoons chopped spring onions
2 <

Side dish

Method

Slice tops off tomatoes and scoop out interiors, being careful not to break cases. Chop pulp coarsely.

Melt ¼ pound butter in a large thick-bottomed frying pan, and sauté onions, garlic, parsley, ham and tomato pulp until onions are soft. Add shredded white bread which you have soaked in

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Stuffed Tomatoes

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of