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Polish Recipes Newsletter

Polish Stuffed Tomatoes Recipe

Enjoy this Stuffed Tomatoes Recipe year-round!   They go great with some potato cheese pierogi on the side for a complete Polish meal.  Make sure you use large, firm tomatoes; if available, organic home grown tomatoes are the best for this polish recipe.


Stuffed Tomatoes Recipe (Nadziewane Pomidory) 
 

  • 6-7 large firm tomatoesStuffed Tomatoes Recipe
  • 3 tablespoons butter
  • 1 small chopped onion
  • 1/2 pound fresh mushrooms
  • 1 pound ground beef or veal
  • 3 chopped cloves of garlic
  • 2 eggs beaten
  • 1/2 cup breadcrumbs
  • 2-3 tablespoons fresh dill
  • 1/2 teaspoon nutmeg
  •  teaspoon chili powder (optional)
  • salt & pepper to taste
  • 1-2 cups shredded Mozzarella


Stuffed Tomatoes RECIPE Directions 

1. Preheat over to 350 degrees F (175 degrees C).  Grease one 8 inch square pan.  

2.  Melt butter in a large skillet over medium heat.  Add chopped onions and cook till golden brown.  Do not burn, stir frequently.  If you need more oil, add olive oil. Add mushrooms and sauté until tender. Add garlic and cook a few minutes.

3.  Add beef (or beef/pork combo).  Mix and sauté until heated through, about five minutes.  Do not brown or dry out.  

4.  Stir in beaten eggs, breadcrumbs, dill, nutmeg, chili powder, salt and pepper.   Mix well and then remove pan from heat.

5.  Slice the tops off tomatoes and scoop out the the watery pulp, leaving a 3/4 inch shell.  Stuff tomatoes shells with meat mixture and place on baking dish.  Pour water around tomatoes (1/4 inch deep).  Bake uncovered for 15 minutes or until tops of meat mixture are brown.  Remove from over, sprinkle with cheese on top, and put back into over for just one minute to melt cheese.  

6.  Remove from oven and serve immediately.  

Stuffed Tomatoes with Cheese

 

 

Serve with a side of Pierogi for a complete meal!

 

 

 

 

 

*Click "Add New Comment" below to leave a cooking suggestion about this Polish Recipe or Polish Recipes in general.  We want your feedback!

 

The Tomato Harvest is very plentiful this year.

I love the Panko breadcrumbs very much. My Polish Mom makes a variation of your recipe which I grew up loving as a kid

What type of breadcrumbs do you use?

What type of breadcrumbs do you recommend for this?  This is an interesting recipe I would like to try on my menu sometime.

Whole wheat breadcrumbs

Hi Ruth,

We used whole wheat breadcrumbs, but you can probably just use the plain white breadcrumbs.  There are Italian seasoned breadcrumbs in most stores which would also be good; we found the whole wheat breadcrumbs at Whole Foods.  But, if you are using this recipe for a restuarant, more people will probably enjoy the white breadcrumbs, unless you have health conscious customers.  

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