Recipe: Stuffed Tomatoes

I was inspired to come up with this recipe after looking through some of the recipes featured in "The Vilna Vegetarian," a cookbook I just bought and will be incorporating into this project, and after I made this recipe from my friend Kirsten's blog. I made these for a vegetarian/dairy Shabbat potluck dinner, and they were a hit.


  • Six to eight (6 - 8) large tomatoes
  • Two (2), eight (8) oz. packages of sliced mushrooms
  • Three (3) stalks of celery, washed and chopped on an angle
  • One medium onion, diced
  • Five (5) Tbsps. unsalted butter
  • Two (2) Tbsps. olive oil
  • One (1) Tbsp. rosemary
  • Salt and pepper to taste

1) Preheat the oven to 350 degrees.

2) Cut the tops off the tomatoes, then remove the insides, making sure to get all of the seeds out. Discard. Grease a large baking dish, and place as many of the tomatoes as you can in a single layer. Bake the tomatoes for about 15 minutes to soften and dry them out.

3) Melt the butter in a large pan. Add the mushrooms, onion, celery, salt, and pepper. Mix so they are thoroughly coated in the butter. Let this braise for about ten (10) minutes. Cover and let simmer until the liquid has mostly cooked down.

4) Brush the inside of the tomatoes with the olive oil and rosemary. Bake for about ten (10) minutes, then remove from the oven.

5) Add the mushroom mixture to the tomatoes. Serve hot. (I refrigerated the tomatoes overnight, and simply reheated them in the oven before serving.)

6) Enjoy!

Posted on August 2, 2015 .