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You can replace the cooked chicken with ham in this stuffed tomatoes recipe.
Yield: 2 servings
- 4 large beefsteak tomatoes
- 1/2 pound cooked chicken, finely chopped
- 1 cup grated mozzarella
- 1 cup sour cream
- 1/2 medium-sized onion, finely chopped
- 1/2 cup finely chopped parsley
- 4 T. grate Parmesan cheese
Preheat oven to 350 degrees F. Slice off tomato tops (don’t discard them; you will use these later), and scoop out pulp.
In large bowl, combine chicken, mozzarella, sour cream, onion and parsley. Divide filling evenly among tomatoes. Sprinkle Parmesan cheese on top of the filling, and replace the tomatoes’ tops.
Place filled tomatoes on greased baking sheet, and cook 20 to 30 minutes, depending on tomatoes’ ripeness. Serve with rice if desired. For a delicious summer snack, enjoy the cooked tomatoes after cooling them.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.