Sandy's Stuffed Tomato Bake
(I created this recipe as a High School Home Ec project MANY years ago and won first place, which was a Betty Crocker Cookbook!! Over the years, I've added several ingredients. It's a great way to use summer tomatoes from your garden)


6 medium tomatoes

14-ounces fresh mushrooms, chopped (about 1-1/2 cups)

1/2 cup Vidalia (or other sweet variety) onion, finely chopped

3 tablespoons butter or margarine

1 teaspoon soy sauce

1/2 cup sour cream

2 beaten egg yolks

1/4 cup seasoned Italian bread crumbs

1 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon celery seed

1/2 teaspoon garlic powder

1/8 teaspoon dried thyme, crushed

1 (in addition to above amount) tablespoon butter, melted

3 (in addition to above amount) tablespoons seasoned Italian bread crumbs

3/4 cup grated Mild Cheddar cheese

Vegetable Spray


Cut top from tomatoes (just large enough to scoop out pulp). Remove seeds from pulp. Drain tomato shells upside down on paper towel. Finely chop pulp and measure 1 cup into mixing bowl. Cook mushrooms and onion in 3 tablespoons butter and the soy sauce till just tender (about 5 minutes). Add to tomato pulp. Combine sour cream and egg yolks. Mix well and add to tomato pulp and mushroom mixture.

Stir in 1/4 cup Italian crumbs, salt, pepper, celery seed, garlic powder, and thyme. Spray with Vegetable Spray a 10x6x1-1/2-inch baking dish, and arrange scooped out tomato shells in it. Carefully spoon mushroom mixture into tomatoes., heaping some on top of each.

Combine 1 tablespoon melted butter and 3 tablespoons fine dry bread crumbs and sprinkle on tops of tomatoes. Bake at 375 degrees for 20 minutes. Remove from oven and add grated cheese to tops of tomatoes. Bake another 5 minutes or until cheese has melted.

Serves 6