Baked Stuffed Tomatoes

Three baked red tomatoes stuffed with a crispy golden brown topping

Baked Stuffed Tomatoes (1943)

Video capsule

Economy recipes for Canada's "housoldiers," 1943

Temperature: 375°F
Time: 15–20 minutes
Serves 6


  • 6 fresh, firm tomatoes
  • 2 cups soft bread crumbs
  • 2 tablespoons finely chopped onion
  • 1/4 cup melted fat
  • 1 tablespoon Crown Brand Corn Syrup
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash Worcestershire Sauce
  • 2 tablespoons grated cheese


Wash tomatoes. With a sharp knife, remove a thin slice from the top of each. Scoop out most of the pulp, cut it in small pieces, and mix with 1 1/2 cups of the crumbs. Sprinkle inside of each tomato with salt. Fry the chopped onion in half of the melted fat; add to the tomato pulp and bread crumbs along with the Crown Brand Syrup and seasonings. Fill each tomato cup with mixture, and for a topping combine the remaining bread crumbs and melted fat, and the grated cheese. Sprinkle over top of each filled tomato. Arrange in greased shallow pan and bake in a moderate oven (375°F) until topping is nicely browned (15 to 20 minutes).

Date modified: