Skip to main content

Stuffed Tomatoes - Two Fat Ladies Inspired

Most of you know that I am a huge fan of the Two Fat Ladies TV series  (the link will take you to a delightful video on  of the Two Fat Ladies learning to make cocktails at the Dorchester Hotel) which ran on public television years ago. Now that the FoodNetwork has launched the new Cooking Channel, I am thrilled to find that along with a whole slew of new cooking shows, they've revived  many of my favorite classics, The Galloping Gourmet, Julia Child, and yes, Two Fat Ladies.

On a recent rainy Saturday afternoon, I was home watching and marveling as the Two Fat Ladies cooked....a pinch of this, a handful of that, no mention of measurements! On the particular show I watched that day, they made a simple stuffed tomato dish that I just had to try. Which says a lot, since I am not usually a fan of any stuffed vegetable given their tendency to end up as mushy, yucky, messes. See? Just the mention of stuffed vegetables and I turn into a petulant six year old discoursing on why she won't eat the green stuff.

However, such were the Ladies powers of persuasion and demonstration, that I took a chance. And the results were so incredibly delicious, I actually had a second. It was such a success that I wanted to share it with you.

To start, one of the beauties of this recipe is it's simplicity. It's easy to assemble, and you probably have all the ingredients in your fridge or pantry right now. Even if you don't, you can simply improvise and still achieve wonderful results.

For instance, in the Ladies recipe, they used ground beef, garlic and green onions. Since I also had some baby spinach and sliced mushrooms that I needed to use up, I threw those in as well, and got the added benefit of not only their additional flavor, but their vitamin/anti-oxident value. The beauty of this recipe is that with a little imagination, you could easily change up the ingredients to utilize what you have on hand, or your personal taste preferences.

Now to begin: 

Preheat the oven to 375F. 

First, use the best quality tomatoes you can find. Since it's summer, why not make a visit to your local Farmer's Market, or better yet if you've got a small garden out back, grow your own. What I discovered with this recipe is that the quality of the tomato really does make a difference. When I prepared this dish I used these little brown tomatoes I found at Whole Foods and impulsively bought simply because I'd never seen a brown tomato before. (turns out they are called by various names including 'black' heirloom tomatoes.). Whatever the name, they were incredibly delicious when used in this dish.

But I digress.....

Cut the tops off of the tomatoes and scoop out the insides so that you create little bowls. Keep the tomato tops. Place the tomatoes into a shallow baking dish that you've sprayed with cooking spray or lightly brushed with oil.

In a frying pan, brown the ground beef, toss in the baby spinach, onions, garlic, and mushrooms, (you might need to add a tiny bit of olive oil to cook the spinach and mushrooms). Season with salt, pepper, a splash of Worcestershire Sauce, and any herbs that strike your fancy, I threw in some thyme from my herb garden.

Finally, gently spoon the beef mixture into the tomatoes and place their little hats on top.

Bake at 375F for 30 minutes.

And here's your reward! Delicious, delightful, easy to make and with two kinds of vegetables, good for you as well!


Sara said…
I LOVE it that you call them "little hats." Made my day. :-)
Keetha said…
That looks so tasty! Thanks for sharing.

I'm envious of the Cooking Channel. Our cable doesn't have it. Yet.

The Galloping Gourmet. There's a name I haven't heard in a while!
larramiefg said…
The final result looks yummy...and juicy! :)

What I enjoy about visiting here is that each post is a true surprise. Thank you, Suzanne.
Moll said…
That looks really good. Too bad it is too hot here in NYC to use the oven!
Erika Liodice said…
My mouth is watering!
jack thomes said…
This is awesome and best blog. Thanks for sharing. keep it up.
Best quality venetian blinds in dubai
jack thomes said…
Thank you for your post. This is excellent information.
Best quality Blinds in dubai

Popular posts from this blog

Dinner with Julia

What do Ina Garten and Martha Stewart have in common? Both women describe cooking through Julia Child’s Mastering the Art of French Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a certain age. I found her so inspiring that at one time, I had all of her cookbooks, including a first edition of Mastering the Art of French Cooking, and had read almost every biography written about her, My Life in France, being my favorite. And yet! I confess that until this week, my cooking adventures in Mastering were limited to her omelet recipe, her iconic recipes for onion soup and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as its cookbook for the month, I jumped at the chance to finally use Julia’s first cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I purchased the best organic eggs I could afford, read the recipe several times, and began. After I’d tur…

Collard Greens with White Beans - A Vegetarian Take on a Classic

Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?

I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.

Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.

This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.

Let's get cooking!

1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.