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Hopkins House Tomato Rubaiat

Hopkins House Tomato Rubaiat recipe image
Hopkins House Tomato Rubaiat is a classic comfort dish that transforms simple ingredients into an elegant meal. Ripe tomatoes are hollowed out and filled with a rich, velvety sauce made from butter, flour, half-and-half, and frozen peas. The mixture is seasoned with garlic and onion salt for a savory depth that complements the acidity of the tomatoes. Topped with grated Parmesan cheese and baked until golden, this dish offers a beautiful contrast between the soft, juicy tomato shells and the creamy, herbaceous filling. It serves as a perfect vegetarian main course or a hearty side dish for family dinners and potlucks.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 15
Calories: 593.1
Dietary: Vegetarian
Description
Hopkins House Tomato Rubaiat is a classic comfort dish that transforms simple ingredients into an elegant meal. Ripe tomatoes are hollowed out and filled with a rich, velvety sauce made from butter, flour, half-and-half, and frozen peas. The mixture is seasoned with garlic and onion salt for a savory depth that complements the acidity of the tomatoes. Topped with grated Parmesan cheese and baked until golden, this dish offers a beautiful contrast between the soft, juicy tomato shells and the creamy, herbaceous filling. It serves as a perfect vegetarian main course or a hearty side dish for family dinners and potlucks.
Ingredients
  • 2 ounce Butter
  • 4 tablespoon Flour
  • 2 cup Half and half
Directions
  1. 1
    Preheat the oven to 450&# 194;°F (230ðC).
  2. 2
    Cut the tops off the tomatoes and carefully hollow out each tomato, setting the shells aside.
  3. 3
    Melt the butter in a saucepan over medium heat.
  4. 4
    Add the flour to the melted butter and cook, stirring constantly, until the flour is well blended and slightly golden.
  5. 5
    Gradually whisk in the half-and-half, ensuring there are no lumps.
  6. 6
    Continue to cook the sauce, stirring constantly, until it becomes smooth and thickened.
  7. 7
    Season the sauce with salt, pepper, garlic salt, and onion salt to taste.
  8. 8
    Stir in the frozen peas and cook until heated through.
  9. 9
    Fill the hollowed-out tomato shells with the creamed pea mixture.
  10. 10
    Sprinkle grated Parmesan cheese over the filling in each tomato.
  11. 11
    Place the tomatoes in a baking dish and bake in the preheated oven until the tomatoes are heated through and the cheese is melted, about 20-25 minutes.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 593.1kcal
% Daily Value *
Total Fat 62.2g96%
Saturated Fat 38.7g194%
Cholesterol 163.9mg55%
Sodium 347.0mg15%
Total Carbohydrate 14.8g5%
Dietary Fiber 0.4g2%
Sugars 3.5g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stuffed tomatoes, creamed peas, vegetarian, italian, comfort food, tomato shells, parmesan, frozen peas, half and half, baked tomatoes, garlic salt, onion salt, main course, side dish, family dinner, easy recipe, tomato rubaiyat, hopkins house
Read it online: https://www.chefs-mate.com/recipe/hopkins-house-tomato-rubaiat/