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Baked Stuffed Tomatoes

What is the occasion?:
Dinner
What kind of cook am I?:
Beginner
I want to feed this many people...:
6
Cutting, chopping, etc. is gonna take...:
Under 30 Minutes
I want food on the table in...:
1 Hour
Rate this recipe: Rating: 2 (1 votes cast)
Baked Stuffed Tomatoes

Ingredients

  • 6 tomatoes (about 2 1/2 pounds)
  • 2 zucchini (about 3/4 pound), diced
  • 1 large onion, finely chopped
  • 1 large clove garlic, minced
  • 3 tablespoons butter or margarine
  • 1 (7-ounce) can SPAM® Classic, diced
  • 1/2 teaspoon dried basil leaves
  • 1/8 teaspoon pepper
  • 1/2 cup croutons

Directions

  1. Cut thin slice from top of tomatoes; scoop out centers, leaving 1/4-inch shell. Finely chop tomato pulp; set aside.
  2. In medium skillet, melt butter over medium-high heat. Add zucchini, onion and garlic. Cook, stirring frequently, 3 minutes.
  3. Stir SPAM® classic, tomato pulp, basil and pepper into skillet. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, 4 to 6 minutes or until liquid evaporates. Cool to room temperature.
  4. Heat oven to 375°F. Lightly grease 13x9-inch baking dish.
  5. Stir croutons into cooled tomato mixture. Spoon into tomato shells. Place tomatoes in baking dish. Bake 20 minutes or until hot and lightly browned on top. Serve hot or at room temperature.

Ingredients

  • 6 tomatoes (about 2 1/2 pounds)
  • 3 tablespoons butter or margarine
  • 2 zucchini (about 3/4 pound), diced
  • 1 large onion, finely chopped
  • 1 large clove garlic, minced
  • 1 (7-ounce) can SPAM® Classic, diced
  • 1/2 teaspoon dried basil leaves
  • 1/8 teaspoon pepper
  • 1/2 cup croutons

Directions

  1. Cut thin slice from top of tomatoes; scoop out centers, leaving 1/4-inch shell. Finely chop tomato pulp; set aside.
  2. In medium skillet, melt butter over medium-high heat. Add zucchini, onion and garlic. Cook, stirring frequently, 3 minutes.
  3. Stir SPAM® classic, tomato pulp, basil and pepper into skillet. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, 4 to 6 minutes or until liquid evaporates. Cool to room temperature.
  4. Heat oven to 375°F. Lightly grease 13x9-inch baking dish.
  5. Stir croutons into cooled tomato mixture. Spoon into tomato shells. Place tomatoes in baking dish. Bake 20 minutes or until hot and lightly browned on top. Serve hot or at room temperature.

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