Vegetarian Recipe: Italian Stuffed Tomatoes

Every week on the Good Food blog, we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Local landscaper Scott Daigre, leader of the massively popular Tomatomania! which comes to LA this year March 25 – 27th, shared this recipe with us on March 18, 2006. Keep reading for the full recipe…

Stuffed Tomatoes, Italian Style

6 nice ripe tomatoes

2 ozs of bread crumbs moistened with vinegar

1 oz cheese, grated

4 eggs and a small wisp of parsley

Cut the stem end off the tomatoes; remove the core and seeds, and fill with the following mixture: Add the bread crumbs, cheese, and two of the eggs boiled hard and finely chopped, a dessert spoon of finely chopped herbs (basil or savory); pepper and salt to taste; mix well with the other two eggs well beaten; fill the tomatoes with the mixture; cover the top of each tomato with bread crumbs mixed with finely chopped parsley; put a small piece of butter on each, and put on a greased baking pan; cook in a slow oven for 20 or 30 minutes.

*Scott suggests planting tomatoes in containers, a great alternative to LA’s clay soil. He cautions to use a rich potting soil and a container with good drainage and large enough to support the plants. He rem inds us to be consistent with watering and to fertilize plants every week to 10 days. To buy your tomato seeds and plants visit the 2011 Tomatomania in Encino March 25-27.