Reviewed: Oct. 23, 2009

These are wonderful if you use fresh, out of the garden, tomatoes. I also used cornflake crumbs and butter instead of bread crumbs.

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Pam P.

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Reviewed: Sep. 30, 2009

Thanks Bertille Cooper for your "VERY YUMMY" recipe. Very easy to assemble and more easy to eat it. Tastes great. I used leftover shredded chicken breast and the outcome was amazing. Thanks and I will be making again.

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Sep. 25, 2009

I totally tweaked this recipe, but it still came out good. I used hotdogs instead of ground beef, ran out of tomato pulp and used ketchup..lol! At the end I was just about to put them in the oven when i realized i didn't have bread crumbs, so I popped some bread in the toaster and crumbled that. Wow, this was fun to make!

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betterthanthis

Cooking Level: Expert

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Reviewed: Sep. 3, 2009

I used ground turkey (cooked with water and a beef bouillon, among the other ingredients) to make this dish a bit healthier. Also used cheesy instant rice and added shredded mozz and parm cheese to the inside of the tom and to the top of the stuffing. With the left over filling I mixed in a bit of taco seasoning, cumin, and some pepper to add a mexican flavor, and used bell peppers as the shell. GREAT recipe! Will use again and again and...

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pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

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Reviewed: Mar. 22, 2009

very good tomatoes should be stuffed half way because they overflow and from my experience you should first cook them covered until the water boils in the oven and then uncover them!!!

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vicky

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Reviewed: Dec. 16, 2008

This was my first time making stuffed tomatoes and I loved it. The recipe was easy and didn't take too long to make. I did leave out the sugar and added a little more chili powder for taste but they were GREAT!! My 13yr old son even loved them. I will definately make these again!!! Thank you.

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MelissaK

Cooking Level: Beginning

Home Town: West Helena, Arkansas, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 4, 2008

Excellent! Make sure you tomatoes are not too ripe or they will tear. Mine were soooo good!

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Shannon

Cooking Level: Expert

Home Town: Roanoke Rapids, North Carolina, USA

Living In: Hampton, Virginia, USA

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Reviewed: Aug. 25, 2008

Great recipe! The only thing I did differently was to substitute the plain rice with rice a roni's 4 cheese rice. I also added a layer of shredded mexican blend cheese, then I added the bread crumbs. I only added half cup of the tomato pulp. That cut my simmering time down to 20 min because I had less pulp and I had pre-cooked the rice a roni. I will absolutely make this again!

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bren

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Reviewed: Jul. 21, 2008

These tasted great! Next time I will cook the rice before adding it (it was still a little crunchy). I also had a lot of leftover filling - maybe my tomatoes were too small?

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EVEDDER

Living In: San Francisco, California, USA

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Reviewed: Jun. 2, 2008

I really enjoyed this recipe, but I did make a few changes. Instead of using instant rice I made some brown rice in advance and added it instead. This gave it a nice nutty flavour. Also I browned the meat in garlic and onion. Before stuffing the tomatoes I added small cubes of cheddar cheese to the stuffing so it melted but stayed in cubes. Then I topped the tomatoes with cheddar cheese before putting them in the oven. I baked them until the cheese was nice and brown. Yum!

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ChefBillyBob

Cooking Level: Intermediate

Home Town: Nelson, British Columbia, Canada

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Reviewed: Feb. 2, 2008

This is also a great filling for stuffed peppers. Just substitute medium green or red peppers for the medium tomatoes (green peppers hold up best when baked).

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aajsmith07

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Reviewed: Oct. 28, 2007

I liked the recipe, although i did add a few things. i added about 2 tablespoons of salsa to the mixture and did not put breadcrums on the top. I also added marble cheese and garlic powder. I will definitly make that recipe again.

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Kirsten14896

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Reviewed: Oct. 16, 2007

I have never had a stuffed tomato till now. It was so good! The tomato just melts in your mouth. My kids all loved this recipe. Oh, and I did add cheese.

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Elaine

Cooking Level: Intermediate

Home Town: Lutz, Florida, USA

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Reviewed: Sep. 4, 2007

Holy cow! This has got to be one of my FAVES! YUMMMY YUMMMMMY

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rene016

Cooking Level: Beginning

Home Town: West, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 6, 2007

Family LOVED it! and so did I. I boiled the rice a little before putting it in the mix. I also took the suggestions to add some onions, and cheese to the filling. I also put some parmesan cheese in the bread crumbs. For added flavor I used a combo of italian sausage and country sausage. It was perfect the first try!

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NJS06

Cooking Level: Beginning

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Reviewed: May 2, 2007

These were very, very good but I added several things for more flavor. I omitted the chili powder, the sugar, and some of the pulp.. I added garlic, romano & mozzarella cheese, Italian seasoning, and topped them with a mixture of bread crumbs and parmesan. I definitely make these again, but with the same adjustments.

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SarahS

Living In: Ringwood, New Jersey, USA

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Reviewed: Oct. 22, 2006

the stuffing is good, however, it is overpowered by the tomato. I would suggest adding some cheese, and removing some of the tomato pulp. Otherwise, this is a very good and easy recipe.

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IAMMALAK

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Baked Stuffed Tomatoes

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