Stuffed Tomatoes
A classic recipe for stuffed tomatoes, modernized for ease of preparation.
Ingredients
- 4 large Tomatoes
- 1 cup Stale bread crumbs
- 1/2 cup Corn
- 1/4 cup Onions
- 2 tablespoons Parsley
- 2 tablespoons Butter
- to taste Pepper
- to taste Salt
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Instructions
- 1Choose large, firm tomatoes. Cut a round piece from the top of each tomato and scoop out the pulp and seeds, leaving the tomato shells intact.
- 2In a bowl, mix together the stale bread crumbs, corn, chopped onions, chopped parsley, 1 tablespoon of butter, pepper, and salt. Chop very fine.
- 3Fill the tomato shells with the breadcrumb mixture. Place a small piece of butter in the bottom of a baking pan. Carefully arrange the stuffed tomatoes in the pan. Bake in a preheated moderate oven at 350°F (175°C) for about 30 minutes, or until the tomatoes are tender and the filling is lightly browned. Watch carefully to prevent burning or drying out.
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