Filed Under: herbs, stuffed tomatoes, tomato, tomatoes

Baked Stuffed Tomatoes

August 16th, 2016

Recipe: Leslie Scott
From Fix-It and Forget-It Slow Cooker Champion Recipes edited by Phyllis Good.

If you don’t have fresh herbs, use 2/3 tsp. each of dried basil, oregano, and parsley instead!
Prep Time
30 minutes
Cook Time
2 to 3 hours
  • 6 medium-sized tomatoes
  • 3 Tbsp. butter, melted
  • 2 tsp. chopped fresh basil
  • 2 tsp. chopped fresh oregano
  • 2 tsp. chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 cup grated Parmesan cheese
  • 3/4 cup fine bread crumbs
  • Salt and pepper to taste
  1. Grease interior of slow-cooker crock.

  2. Remove cores from tomatoes, and cut away an additional inch or so underneath the core to make a cavity in each tomato.

  3. Mix together butter, herbs, garlic, Parmesan, bread crumbs, and salt and pepper.

  4. Gently stuff each tomato with mixture.

  5. Set tomatoes in lightly greased slow cooker.

  6. Cover and cook on Low 2–3 hours, until tomatoes are soft and heated through.

Baked Stuffed Tomatoes
Dalila Tarhuni

Leave a Reply

Your email address will not be published.