Unstuffed Tomatoes

Unstuffed Tomatoes

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  SPICYGIRL

“This is like an inside-out stuffed tomato. Great way to use the harvest. Great side dish.”

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Adjust Servings

Original recipe yields 4 cups



  1. Melt margarine in a large skillet over medium heat; saute bread, onion, and garlic in hot margarine until browned, 7 to 10 minutes. Add tomatoes; season with salt, sage, basil, and pepper. Continue cooking until the tomatoes are hot, another 7 to 10 minutes.

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Reviews (3)

Rate This Recipe


I saw another review that said it was too moist, so I tried cooking it as dry as possible, squeezing the moisture out of the tomatoes and using whole grain bread (not as mushy as white), but it turned out really mushy anyways. It smelled really nice when cooking though.

Joey Joan

Joey Joan

I like this recipe all except how soggy the bread gets after adding the tomatoes. I think I will try this again adding curry powder to the spices and not cooking the tomatoes.



This is quick and easy and can be made with tomatoes that are blemished. Try cooking it in a preheated cast iron pan, stirring often. We've never had a problem with soggy bread.

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Amount Per Serving (4 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 28.1 g
  • 9%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 978 mg
  • 39%

Based on a 2,000 calorie diet



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Provincial Tomatoes


next recipe:

Fried Green Tomatoes I