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    Home » Cajun Recipes

    Stuffed Tomatoes

    Published: May 1, 2020 · Modified: Jun 6, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

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    Stuffed Tomatoes are a favorite of Cajun and Creole cooks and a treat to find on any table. Ripe tomatoes, stuffed with a savory blend of tomato, onions and peppers smothered and flavored with bacon and Louisiana herbs held together with a little bread crumbs together. This is Sweet Daddy D’s Stuffed Tomatoes, simple and elegant and not your ordinary side dish.

    5 stuffed tomatoes with topping in a baking dish
    Sweet Daddy D's Stuffed Tomatoes

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Jump to:
    • Stuffed Tomatoes?
    • Here Is What You Need
    • Here Is What You Do
    • Hints and Tips
    • Recipe
    • Stuffed Tomatoes
    • Comments or Questions?

    Stuffed Tomatoes?

    This is one of those side dishes that should require an up-charge whenever it is served. That’s not because it’s complicated, but because it’s so delicious and special that it elevates any meal with which it’s served.  South Louisiana’s climate and soil are perfect for growing tomatoes and since Creole and Cajun cooks love to stuff things, it’s only natural. You’ll find stuffed tomatoes on fine dining menus and served in homes throughout the region. I think the best tomato to stuff is a Creole Tomato, which really isn’t a specific variety as much as it is a red, medium to large tomato grown in the rich alluvial soils of South Louisiana, specifically in the downriver Parishes of Plaquemines and St. Bernard.  

    My first encounter with a stuffed tomato was from my Mom’s kitchen while I was growing up. She introduced me to so many great dishes and instilled in me the desire to create my own.  She was the Mother Unit (the MU) and when she passed away, I finagled her Recipe Box and from time to time I recreate and update some of my favorites from what I call the MU Collection. This recipe is my adaptation of one of my favorites. 

    Here Is What You Need

    Ripe tomatoes-best with a medium to large, red tomato, like a Beefheart, but you can be creative with your favorite variety.

    9 ripe tomatoes in a pile
    Ripe Tomatoes

    Vegetables

    • Yellow onion
    • Bell peppers-green, red or yellow
    • Garlic

    Other Ingredients

    • Smoked Bacon
    • Worcestershire sauce
    • Seasoned Breadcrumbs
    • Butter

    Herb and Spice Blend

    • Dry thyme
    • Dry basil
    • Kosher salt
    • Ground black pepper

      bacon, onions, garlic, bell peppers, herns, breadcrumbs and worchershire sauce
      Here's what you need

    Optional Ingredients

    • Smoked ham
    • Sugar 
    • Romano cheese

      diced ham, grated romano cheese and sugar
      Optional Ingredients

    A note on the “optional ingredients”.  This is a very versatile dish. The basic recipe, close to the MU’s original, is light and delicious, but when you add the ham and Romano cheese it’s taken to a new dimension. Of course, you can use the ham without the Romano or vice versa or leave them out altogether. The sugar helps cut some of the bitterness natural to tomatoes and again can be added without the ham and cheese as well. 

    Equipment

    • Stockpot to blanch tomatoes
    • Dutch oven
    • Baking pan
    • Melon baller

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

     

    Here Is What You Do

    First...you have a beer. That’s the best place to start. Pop the cap off a beer and read the recipe all the way through while you sip. What do you need and what will you do with it? You’ll know that by reading the recipe thoroughly before you start. As soon as you pop that cap you have started your mise en place. This preparation will make things go smoothly.

    Mise en place

    Prepare the tomatoes-slice the stem end off of 6 tomatoes and scoop out the pulp with a melon baller. Place the pulp in a strainer or colander set over a bowl to catch any liquid that drains. This should yield between ¾ and 1 quart of pulp. Place the hollowed-out tomatoes upside down on a paper towel or a cooling rack.

    hollowed out tomatoes with a melon baller in a pyrex dish
    Hollow out the tomatoes

    Peel (by using the parboil method found here) and chop the remaining 3 tomatoes, adding the chopped tomatoes to the other pulp. This should yield an additional ¾ quart of pulp.  Let this all drain while you prepare the other ingredients, reserving the liquid in case you need to thin out the stuffing later.

    chopped tomato pulp in a prep bowl
    Chop the tomato pulp

    The other vegetables get chopped very fine. The yellow onions go in one small bowl and the bell peppers and garlic are placed in another small bowl together. Slice the bacon in half lengthwise. If you are using the ham, chop it very fine and place it in its own small bowl. Measure all other ingredients-butter, Worcestershire, bread crumbs, Herb and Spice Blend, and the romano cheese and sugar, if you are using them.  Set everything aside so that you can just assemble the recipe as you cook.

    chopped onions, peppers, garlic and bacon, breadcrumbs and herbs
    Everything preped

    Make the stuffing

    Starting in a cold Dutch oven (check out the Hints and Tips section below about this), fry the bacon over medium heat until crispy, which will take about 8 to 10 minutes.

    bacon frying in a dutch oven
    Render the bacon

    Remove the bacon from the Dutch oven and reserve. If you are using the ham, add it to the bacon grease and saute for about 2 to 3 minutes.

    ham frying in bacon grease in a dutch oven
    Fry the bacon (if using) in the bacon grease

    Next, add the onions to the bacon grease and saute for about 5 minutes until they are starting to clear.

    onions added to ham and bacon grease in a dutch oven
    Saute the onions with the ham

    Add the bell peppers, tomato pulp (don’t add the liquid that has drained), the Herb and Spice Blend, garlic, Worcestershire sauce and sugar (if using).

    chopped tomaties, peppers, garlic and herbs added to onions and ham in a dutch oven
    Everything in the pot!

    Mix everything together very well. Increase the heat to bring everything to a heavy simmer, then reduce the heat and simmer slowly for 40 to 45 minutes while the liquid evaporates and the tomatoes soften.

    vegetables and tomatoes simmering in a dutch oven
    Simmer and reduce

    You will see that the tomatoes will still generate a lot of liquid even though you have drained them. The purpose of this step is to reduce that liquid and meld these flavors together, so stir often. Partially cover the Dutch oven and then uncover it completely during the last 10 minutes.

    tomatoes and vegetables reduced in a dutch oven
    After simmering 40 minutes

    Taste for seasoning and add more if needed.

    Add all the crumbled bacon (reserve about 6 pieces of bacon to place on top of the stuffed tomatoes) and romano cheese (if using). Mix in the breadcrumbs in this manner: Start with about ½ cup of bread crumbs and mix it and the romano cheese (if using) completely before adding more. Stir in more breadcrumbs until you get the consistency you want, which is damp and firm like a stuffing.

    bread crumbs, bacon and romano cheese added to tomato mix in dutch oven
    Stir in the bacon, Romano cheese (if using) and bread crumbs

    Simmer the mixture on low, uncovered, for another 5 minutes, stirring often so it does not stick to the bottom. Remove the Dutch oven from the heat, cover and let it sit for about 10 minutes to cool slightly.

    stuffing for tomatoes in a dutch oven
    Ready to stuff

    Stuff and Bake the Tomatoes

    Preheat the oven to 325 degrees Fahrenheit. Prepare a 9” X 12” glass baking dish by applying cooking spray or a light coat of vegetable oil. Use a paper towel to dry any liquid that has accumulated inside the tomato shells. 

    Using a large spoon, fill each tomato shell with stuffing, packing down tightly to fill all the voids.

    four uncooked tomatoes stuffed with filling in a baking dish
    Pack the stuffing tight

    Place the stuffed tomatoes in the 9” X 12” glass baking dish. Sprinkle some breadcrumbs on top of each tomato. [Optional topping-combine 1 tablespoon each of breadcrumbs and Romano cheese; sprinkle on top of each tomato].  Melt 1 tablespoon of butter and drizzle some on top of each tomato and place a small piece of bacon on top of each tomato.

    Ready for the oven

    Pour a little (about ½ cup into the bottom of the baking dish). Place the baking dish into the 325-degree Fahrenheit preheated oven and bake for 45 minutes or until golden brown on top.

    six baked stuffed tomatoes in a baking dish
    Right from the oven!

    That’s it, all there is to it.

    Hints and Tips

    Start the bacon in a cold pan. Besides wanting some crispy bacon pieces to add to our stuffing, we want to render as much bacon grease as possible to spread that wonderful flavor throughout the recipe. Bacon, thrown into a hot pan will curl and seize up, almost guaranteeing that the meat will cook before the fat is fully rendered and crispy. Starting it in a cold pan will slowly fry the bacon assuring that we are maximizing the rendering and the entire piece of bacon cooks evenly. 

    Here is a great step-by-step review of how to peel a fresh tomato...check it out!

    Leftover stuffed tomatoes will last 3 to 4 days in the fridge if stored in an airtight container. This makes them a great make-ahead treat. Wrap the tomatoes tightly in plastic wrap, then wrap in aluminum foil or place in a ziplock bag or airtight container.  To reheat, wrap the tomatoes in aluminum foil and place them in a 350 degree Fahrenheit preheated oven. Let them cook for about 20 to 30 minutes, then unwrap and let the top get crispy. You can also reheat them in a microwave-it's quicker but the tops won’t be as crispy.

    Freeze? Tomatoes have such a high water content that freezing stuffed tomatoes is not really a good idea. The tomatoes will turn soggy when defrosted, which may be fine for sauces or as an ingredient, but not as a vessel for stuffing. One idea would be to freeze the stuffing, then when you are ready to serve, scoop out the center of some fresh tomatoes, stuff them and bake as directed.

    The best tomatoes for this recipe are very ripe and large, thick-walled tomatoes like beefsteak or Creole tomatoes. You can use smaller tomatoes like Roma, you’ll just have lots of small stuffed tomatoes. 

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

     

    Try some of these other Stuffed Dishes fron Sweet Daddy D:

    Stuffed Bell Peppers
    Stuffed bell peppers-the ultimate comfort food! Every cuisine has a version of stuffed peppers, this recipe uses beef. pork and veal with a Creole and Cajun flair. A staple in South Louisana cooking, these Stuffed Bell Peppers make a great main dish or a fabulous side dish!
    two stuffed bell peppers with creole sauce on a blue and white platter garnished with lemon slices and parsley
    Shrimp Stuffed Eggplant
    Commonly referred to as Eggplant Pirogues-eggplant hollowed out like the ubiquitous Cajun boat (pirogue), these eggplants are stuffed full of a mixture of smothered eggplant, vegetables and shrimp in Louisiana seasonings. They're baked to a golden brown and deliver an unparalleled South Louisiana treat. This is so delicious, you'll never believe how simple it is.
    Eggplant stuffed with shrimp on a platter
    Mirlitons Stuffed with Shrimp and Creole Tomatoes
    Mirlitons, stuffed with a shrimp filling made from sauteing the trinity (onions, celery and bell peppers) along with the mirliton fruit and sweet Creole tomatoes blended with fresh shrimp and creole seasoning. South Louisiana comfort food-hearty and delicious! Mirlitons, a peculiar looking squash, also known as Chayote or Vegetable Pear, is a Louisiana favorite-try this recipe and they will also be a favorite of yours!
    Stuffed Mirliton with Shrimp and Creole Tomatoes and Roasted Carrots with Cane Syrup

    Looking for Cajun and Creole Calssics? Here you go!

    • Cajun Recipes
    • Creole Recipes
    • Gumbo, Soup and Bisque

    If you make this recipe, please tell us about it in the Comments section below and make sure to LEAVE A RATING ON THE RECIPE-worthy of 5-Stars? Questions or Comments? that’s the place! Post a picture and share this recipe with your friends on our Social Media pages and Pin it on Pinterest.  SIGN UP FOR OUR EMAIL UPDATES below so you don't miss anything!

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    Yeah You Right!

    Recipe

    six stuffed tomatoes in a baking dish

    Stuffed Tomatoes

    Ripe tomatoes, stuffed with a savory blend of smothered tomato, onions and peppers flavored with bacon and Louisiana herbs, held together with some breadcrumbs.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Creole
    Keyword: stuffed tomatoes
    Prep Time: 30 minutes
    Cook Time: 1 hour 15 minutes
    Baking Time: 45 minutes
    Total Time: 2 hours 30 minutes
    Servings: 6 Servings
    Calories: 308kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 9 ripe tomatoes in all
    • 5 slices bacon
    • 1 ½ cups yellow onion chopped fine
    • ½ cup bell pepper chopped fine
    • 2 tablespoons garlic chopped fine
    • ½ teaspoon dry thyme
    • 1 teaspoon dry basil
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 tablespoon Worcestershire sauce
    • 1 cup Seasoned Breadcrumbs plus some for the topping
    • 1 tablespoon melted butter

    Optional ingredients:

    • 8 ounces smoked ham chopped fine
    • 1 tablespoon sugar
    • ½ cup Romano cheese grated plus some for the topping

    Here's What You Do

    Preparation

    • Slice off the stem end of 6 tomatoes. Using a melon baller, scoop out the pulp. Set the pulp aside. This should yield between ¾ and 1 quart of pulp.
    • Peel (parboil method) and chop the remaining 3 tomatoes. This should yield an additional ¾ quart of pulp.
    • Place the hollowed-out tomatoes upside down on a paper towel or a cooling rack.
    • Place all of the tomato pulp in a strainer or colander over a bowl to drain. Reserve the drained liquid.
    • Chop the yellow onions, bell peppers and garlic very fine.
    • Slice the bacon in half lengthwise.
    • Chop the ham very fine-if using.
    • Measure all other ingredients and set aside.

    Make the stuffing

    • Starting in a cold Dutch oven, fry the bacon over medium heat until crisp (about 8 to 10 minutes), then remove from the Dutch oven and reserve.
    • Saute onions in bacon grease until clear, about 5 minutes.
    • Add the green peppers, tomato pulp (don’t add the liquid that has drained), thyme, garlic, Worcestershire, sugar (if using), and kosher salt and black pepper; mix well.
    • Increase the heat to a heavy simmer, then reduce heat and simmer slowly for 40 to 45 minutes while the liquid evaporates and the tomatoes soften.
    • During this time, stir often. Leave the Dutch oven partially covered and uncover completely for the last 10 minutes.
    • Taste for seasoning and add more if needed.
    • Crumble the bacon and add back to tomatoes (reserve about 6 pieces to place on top).
    • Add the bread crumbs and the romano cheese (if using). Mix well.
    • Start with about ½ cup of bread crumbs and mix it and the romano cheese (if using) before adding more. Add more until you get the consistency you want, which should be damp and firm like a stuffing.
    • Simmer the mixture on low for another 5 minutes, stirring often.
    • Once it has reached the consistency you want, remove from the heat, cover and let sit for about 10 minutes to cool slightly.

    Stuff and Bake the Tomatoes

    • Preheat oven to 325 degrees Fahrenheit.
    • Prepare a 9” X 12” glass baking dish by spraying with cooking spray or applying a light coat of oil.
    • Use a paper towel to dry any liquid that has accumulated inside the tomato shells.
    • Fill each tomato shell with stuffing, packing down with a spoon to fill all the voids.
    • Place the stuffed tomatoes in the 9” X 12” glass baking dish. Sprinkle some breadcrumbs on top of each tomato. [Optional topping-combine 1 tablespoon each of breadcrumbs and Romano cheese; sprinkle on top of each tomato].
    • Melt 1 tablespoon of butter and drizzle a little on top of each tomato.
    • Place a small piece of bacon on top of each tomato.
    • Place the baking dish into a 325-degree Fahrenheit preheated oven and bake for 45 minutes or until golden brown on top.

    Recipe Notes

    Start the bacon in a cold pan to render as much bacon grease as possible. A cold pan will slowly fry the bacon maximizing the rendering by evenly cooking the entire piece of bacon. 
    Leftover stuffed tomatoes will last 3 to 4 days in the fridge if stored in an airtight container. This makes them a great make-ahead treat. Wrap the tomatoes tightly in plastic wrap, then wrap in aluminum foil or place in a ziplock bag or airtight container.  
    To reheat, cover the tomatoes in aluminum foil and place them in a 350 degree Fahrenheit preheated oven. Let them cook for about 20 to 30 minutes, then unwrap and let the top get crispy. You can also reheat them in a microwave-it's quicker but the tops won’t be as crispy.
    Freeze? Tomatoes have such a high water content that freezing stuffed tomatoes is not really a good idea. The tomatoes will turn soggy when defrosted, which may be fine for sauces or as an ingredient, but not as a vessel for stuffing. One idea would be to freeze the stuffing, then when you are ready to serve, scoop out the center of some fresh tomatoes, stuff them and bake as directed.
    The best tomatoes for this recipe are very ripe and large, thick-walled tomatoes like beefsteak or Creole tomatoes. 
     

    Nutrition

    Calories: 308kcal | Carbohydrates: 30g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 1391mg | Potassium: 746mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2057IU | Vitamin C: 46mg | Calcium: 164mg | Iron: 3mg
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    1. Marian

      May 08, 2020 at 3:42 pm

      5 stars
      I can't begin to stress how good this dish is. It works well with just about any entree that I can think of, or it can be its own entree.

      Reply
      • Sweet Daddy D

        May 08, 2020 at 4:40 pm

        I'm so glad you liked it! Thanks for reaching out and sharing that with us!

        Reply

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