Seasoned With Salt: Stuffed Tomatoes

What's a mama to do
when her husband comes home with a crate full of tomatoes?

Crate Full of Goodness

She's gotta get creative!

If you have a bounty of tomatoes to work with,


and you're looking to create a healthy breakfast,
(or you'd like breakfast for dinner),
have I got a recipe for you!

This recipe was found on recipe4living;
however, it didn't have pictures shown in conjunction with the steps.
For those who are unsure in the kitchen,
or less than confidant when trying something new,
(me, me, me),
pictures are priceless!
(As a writer, I'm often coached to "write what's not there",
the same holds true when you find a recipe without pictures;
create what you wish had been there to see you through
and, by so doing,
help other mama's to see too).

Ingredients you'll need
8 medium sized tomatoes
(The crate my hubs brought home were vine-ripened)

Fresh off the Vine - Image by Jennie Louwes

1/8 tsp. salt
1/8 tsp. pepper
2 Tbs. olive oil

Ingredient List for Stuffed Tomatoes - Image by Jennie Louwes

8 eggs
1/2 tsp. oregano

Oregano - Image Provided by Jennie Louwes

8 slices of bread, fried in butter

Serving Size/Yield: 4 to 8 Servings

Cut off the tomato tops and remove the seeds and juice.
Put in a greased casserole dish

(I used Pam Cooking Spray for the "grease"
and I used a 11.75 by 7.5 sized casserole dish; the tomatoes fit perfectly)!

Sprinkle with oil, salt, and pepper.
Breach (or break) one egg into each tomato. 
Sprinkle additional oil, salt, pepper, and oregano onto each one.

Stuffed Tomatoes - Image Provided by Jennie Louwes

Cook in oven at 400 degrees for 40-45 minutes.
(The original recipe said to bake for just 20 minutes;
but, in order for my eggs to cook through,
I had to double that time to 40 + a handful more).

As your stuffed tomatoes enter their final stretch of bake time,
set a pan on your stove-top and get your burner (and pan) nice and hot;
make your pat of butter sing out a round of applause

as it melts in the pan.

Follow this up by placing your slices of bread in the pan.
Your bread is done when it's golden brown, and toasted on both sides,
just like the bread would look off of a nicely toasted, Grilled Cheese Sandwich.
(I fried up two slices of bread at time for a total of 6
based upon my family's size/those who would be eating with me).

As the timer goes off and signals your meal is done,
and ready to be served,
put on your handy dandy oven mitts

and remove the stuffed tomatoes from the oven.

Serve your stuffed tomatoes on (or with) the fried bread slices.

Dinner is Served - Image Provided by Jennie Louwes

My 6 year old daughter enjoyed it best with the stuffed tomatoes
and fried bread
being cut up and mixed together.

All Mixed Up - Image Provided by Jennie Louwes

There's no wrong or right way to eat this dish; it's simply delicious!

Even better!?!
It's one of those recipes that sets you up for success:
Any left-overs you have
end up tasting just as good, (if not better), the day after it's first baked;

"Whether you eat or drink or whatever you do,
do it all for the glory of God"
(I Corinthians 10:31)

1 Response

Jean Postema
Jean Postema

March 12, 2018

Sounds so good that even your good ole mom will be giving this a try soon.

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