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Stuffed Tomatoes

Planted January 1, 2005
Last tended to on November 22, 2024
Reading time: 1 minute

This really isn’t a “recipe” but more of a suggestion or invitation to be creative. If you look through old cookbooks from the 1960s and 1970s, stuffing tomatoes with various mixtures, to either be eaten fresh or after baking, were plentiful. It was generally a hassle to do since most commercially available tomatoes were meant for slicing or sauces. However, a less common type of tomato, the Stuffing tomato, makes the process of stuffing quite easy.

In the past, tomatoes that exhibited hollow cavities were deemed undesirable by breeders and grower, and a trait to be discarded. A few varieties have survived and are available as seed to home gardeners, sometimes marketed as “novelties.”

Perfect for stuffing, they do have value on the dinner table. Similar in physical structure to a small bell pepper, but without strong flavors of their own, stuffing tomatoes are an excellent choice as an edible container for stuffing with slaw, Louie, tuna salad, or your favorite contents. They can be used fresh of in baked recipes.

Available Varieties to Search For:

• ‘Red Stuffer’
• ‘Yellow Stuffer’
• ‘Schimmeig Stoo’ (aka ‘Striped Cavern’)
• ‘Gogoshary’

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