Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 hr 15 min
45 min
30 min


  • 8 large tomatoes
  • 8 ounces ground veal or pork
  • A knob of butter
  • 4 slices hard toast, crumbled
  • 1 to 2 eggs, beaten
  • 3 tablespoons chopped parsley
  • 1 clove garlic, chopped
  • Freshly grated nutmeg
  • Salt
  • Black pepper, freshly ground
  • Oil


Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for 1/2 hour.

Preheat the oven to 350 degrees.

Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, nutmeg, salt and pepper to taste.

Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomatoes. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in the oven for 30 minutes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Shrimp Scampi with Cherry Tomatoes

Recipe courtesy of Tia Mowry

Stuffed Swordfish

Recipe courtesy of Chuck Hughes

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Croque Madame Bread Pudding with Herb-Crusted Tomatoes

Recipe courtesy of Bobby Flay

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Stuffed Ebelskivers

Recipe courtesy of Cooking Channel


So Much Pretty Food Here