This charming mid-century recipe transforms simple vegetables into an elegant side dish or appetizer. Fresh tomatoes are hollowed out and filled with a savory blend of mushrooms, peas, onions, and herbs, then baked to perfection with a crunchy breadcrumb topping. The combination of tender tomatoes, creamy peas, and sautéed vegetables makes this dish both comforting and visually delightful. It’s a perfect example of resourceful vintage cooking where everyday ingredients are elevated into something special.
Ingredients
- 12 tomatoes (medium-sized )
- 3 tbsp onion (finely minced )
- 3 tbsp water
- 8 tbsp butter ( or margarine, divided)
- 1½ cups fresh mushrooms (rinsed and diced)
- 16 oz sliced mushrooms (drained)
- 10 oz tiny peas (frozen)
- 2 tbsp parsley flakes
- ½ tsp salt
- 1 tsp Worcestershire sauce
- 1 cup soft bread crumbs
Instructions
Step 1: Prepare the Tomatoes
- Cut a thin slice from the top of each of the 12 medium-sized tomatoes.
- Scoop out the seeds and pulp to form hollow cups. Set aside.
Step 2: Soften Onion
- In a small saucepan, combine 3 tbsp finely minced onion and 3 tbsp water.
- Simmer for 10 minutes until the onions are tender.
Step 3: Sauté the Vegetables
- In a large skillet, melt 4 tbsp of the butter.
- Add the softened onions and cook over medium heat for 5 minutes.
- Stir in mushrooms, and sautée for 3 minutes
- Cook the peas according to the instruction on the package.
- Stir peas into the mushroom mixture.
Step 4: Season the Mixture
- Stir in parsley flakes, salt, and Worcestershire sauce.
- Remove from heat.
Step 5: Fill and Arrange
- Spoon 1/3 of the mushroom-pea mixture evenly into the prepared tomato cups.
- Arrange the filled tomatoes in a baking dish.
Step 6: Add the Topping
- Melt the remaining 1 tbsp butter and stir into 1 cup soft bread crumbs.
- Sprinkle the buttered crumbs over each filled tomato.
Step 7: Bake
- Bake at 350°F (175°C) for about 15 minutes, or until the bread crumbs are golden and the tomatoes are hot throughout.
Tips
- Use Roma tomatoes for firmer cups that hold their shape well
- Add grated Parmesan or cheddar for a richer filling
- Substitute fresh bread crumbs with panko for extra crunch
- Include a pinch of dried thyme or basil for added depth
- Serve warm or at room temperature as a party appetizer
- Make the filling ahead and refrigerate up to 24 hours
- Spoon extra filling into a small ramekin and bake alongside
- Replace peas with diced zucchini or corn when in season
Nutrition
Calories: 155kcalCarbohydrates: 16gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.3gCholesterol: 22mgSodium: 260mgPotassium: 420mgFiber: 3.5gSugar: 6gVitamin A: 1150IUVitamin C: 22mgCalcium: 45mgIron: 1.4mg
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