Skip to main content
Main

Tomatoes Stuffed

Tomatoes stuffed with veal forcemeat and cheese, baked and served on fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Cheese and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Tomatoes Stuffed

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Choose tomatoes of a good color and similar size, then scoop out the center.

  2. Grate the cheese and mix it with the forcemeat.

Stuff and bake

  1. Stuff the mixture into the tomatoes.

  2. Place the stuffed tomatoes on a buttered baking tray.

  3. Bake in a 400°F (200°C) oven for 10 minutes.

Serve

  1. Serve each tomato on a round of fried bread.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Tomato + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Tomato + cheesetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,896 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Tomato + vealtop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Form the edible shell that holds the filling and soften as they bake.
Veal forcemeat
Forms the savory filling that cooks through inside the tomatoes.
Cheese
Adds savory flavor and richness to the filling.
Fried bread
Gives a crisp base that catches juices from the baked tomato.

The step that matters

Baking the stuffed tomatoes. Raw veal forcemeat must cook through to the center, and heat has to travel from the outside of the tomato into the filling. Watch the bake, since the tomato softens and collapses if it is overcooked.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More stuffed tomatoes recipes

Baked 22Shrimp 6Cheese 4with Mushrooms 4Celery 3Cucumber 3 See all 305 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesCream of Tomato SoupCream of Tomato Soup107 recipesMacaroni and CheeseMacaroni and Cheese102 recipes