Cookbook:Stuffed Tomatoes

Cookbook | Ingredients | Recipes

Serves > 1


  • 1 large, ripe tomato
  • 1 large, or 2 small culinary mushrooms
  • 1 sliced onion slab, or coin, approx 1/4th inch (0.5cm) thick.
  • 4 fresh basil leaves, or 2 tsp dried basil
  • 2 Tbls fresh parsley, or 2 tsp dried parsley flakes
  • 1 tsp dill weed
  • 2 dashes black pepper
  • 1 dash of garlic powder
  • 1 dash salt
  • 5 drops cooking oil


  1. On the head of a fresh tomato, cut two concentric rings, one near the stem, the other near the slope of the tomato's shoulder.
  2. Remove this ring to expose the juicy seed compartments.
  3. Slice the mushrooms into small, flat slabs, and cut the onion coin in quarters, like a pie or quiche. Separate the layers.
  4. In the open ring sprinkle the dried spices.
  5. Force the mushrooms and small arcs of onion through the spices and into the seed compartments, pushing the basil/dill/parsley/etc in with them. Stuff in as many as possible without forcing out tomato pulp. If using fresh basil leaves, fold them over the slices of mushrooms and push them in together.
  6. Drizzle five or so drops of cooking oil in a spot on a baking sheet or small roasting flat. Rub in a small circle with a diameter equal to the foot, or butt of the tomato.
  7. Place the tomato on the oil and the pan into an oven preheated to 350° (180c).
  8. Roast for 15 to 20 minutes.

Note: the onion slice will produce enough pieces for at least four stuffed tomatoes. If making several, one should be all you need.