Old Fashioned Stuffed Tomatoes from 1919

Indulge in the nostalgic flavor of this vintage stuffed tomato recipe with rice and pecans.

Stuffed tomatoes with rice

In the early 20th century, several churches and organizations released cookbooks compiled with vintage recipes from their respective communities. Mrs. G. E. Seyholt of the Union Church of Manila in the Philippines submitted this traditional stuffed tomato recipe in 1919. The dish utilizes simple ingredients that blend well and taste savory—without the meat.

Recipes from this era don’t usually specify oven temperature or timing. (Most cooks back then used their best judgment while cooking.) For best results, stick to a 400-degree oven and cook for about thirty minutes. These stuffed tomatoes are vegan-friendly and can be served as a side or a main dish. If you need to bulk up the meal, consider pairing it with a traditional Zappa di Fagiuoli bean soup.

The Manila cook book from 1919

About the Cookbook

The Manila Cookbook by Union Church of Manila. Published in 1919.

Stuffed tomatoes with rice

Stuffed Tomato Recipe

Serves: 4 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 4 large solid tomatoes
  • 1 teaspoon onion juice
  • 1/2 cup rice
  • 1/2 pint pecan nuts
  • Bread crumbs


  1. Cut tomatoes into halves.
  2. Scoop out the centers and seeds.
  3. Boil rice twenty minutes; drain and add nuts, salt and onion juice.
  4. Mix and stuff into tomatoes.
  5. Dust the tops with bread crumbs and bake very slowly for an hour. Do not allow them to cook to pieces.
  6. Serve with brown sauce made in the pan.
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