During their first year in office, President Richard Nixon and his wife Pat entertained over 50,000 guests at the White House– a record! As you can imagine, the White House chefs were constantly busy during the Nixon administration. Despite coming from humble upbringings, the Nixon’s knew how to throw a bash (including their daughter’s wedding in the Rose Garden of the White House). This recipe for Stuffed Tomatoes is from Pat Nixon’s own kitchen and was on a list of items served at the White House during her husband’s days in office.
If you’ve never had a stuffed tomato before, this recipe will have you hooked. It’s oddly reminiscent of a pizza without the crust and cheese… just a whole lot of tomatoey-goodness filled with toppings you’d find on a pizza. If you’re a tomato fan, you’ll love these. Promise.
INGREDIENTS
1 1/2 cups chopped onions
1/2 pound mushrooms, chopped
6 ounces Canadian bacon, chopped
2 tablespoons chopped parsley
3/4 cup olive oil
2 eggs, beaten
1 package dry bread crumbs
salt and pepper to taste
DIRECTIONS
Heat the oven to 400°F.
Wash the tomatoes. Remove about 3/4 of the centers, being careful not to break the walls.
For the stuffing, mix together the onions, mushrooms, bacon, chives, and parsley.
Heat 1/2 cup of the oil in a large skillet and sauté the mixture for 10 minutes. Remove the pan from the heat and stir in the beaten egg, salt and pepper.
Fill the tomatoes with the stuffing and place in a greased baking dish. Sprinkle with bread crumbs and remaining oil.
Bake for about 20–40 minutes, depending on how well done you like your tomatoes.
Author: Andrea
Former news reporter and Capitol Hill press guru, wife, mom, and pastry addict.
I LOVE tomatoes, so I’m always looking for a new way to use them. This looks delicious! It looks pretty easy, too. Pinning. 🙂