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BAKED STUFFED TOMATOES
(4 servings)

8 large tomatoes
1/2 tsp. celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 tbsp. chopped parsley
2 tbsp. butter
Worcestershire sauce
1 tsp. cornstarch
1/2 cup sour cream
juice of 1 lemon
1 tsp. sugar
5 tbsp. cooked ham

Cut tops off tomatoes, scoop out centers. Sprinkle insides with mixture of celery and garlic salts. Turn upside down and let drain.

Soak bread in hot water, squeeze dry, place in bowl. Mix in grated cheese, parsley, chopped ham. Fill tomatoes with stuffing, replace tops.

Melt butter, add Worcestershire (dash), cornstarch blended with cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour around tomatoes. Cook at 400 degrees for 15 minutes.