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Unstuffed Tomatoes

Rated as 3.4 out of 5 Stars

"This is like an inside-out stuffed tomato. Great way to use the harvest. Great side dish."
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25 m servings 241
Original recipe yields 4 servings (4 cups)


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  1. Melt margarine in a large skillet over medium heat; saute bread, onion, and garlic in hot margarine until browned, 7 to 10 minutes. Add tomatoes; season with salt, sage, basil, and pepper. Continue cooking until the tomatoes are hot, another 7 to 10 minutes.

Nutrition Facts

Per Serving: 241 calories; 12.8 28.1 4.8 0 978 Full nutrition

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This was really good as a side dish. After the onions were tender, I used croutons instead of bread crumbs, tossed with cubed tomatoes, and only cooked about 5 min. Not soggy .Great. Joan

I saw another review that said it was too moist, so I tried cooking it as dry as possible, squeezing the moisture out of the tomatoes and using whole grain bread (not as mushy as white), but it ...

I like this recipe all except how soggy the bread gets after adding the tomatoes. I think I will try this again adding curry powder to the spices and not cooking the tomatoes.

This is quick and easy and can be made with tomatoes that are blemished. Try cooking it in a preheated cast iron pan, stirring often. We've never had a problem with soggy bread.