Stuffed Tomatoes

Ingredients

• 6 Medium-sized tomatoes
• 2 tablespoons Butter
• 0.5 tablespoon Onion (Finely chopped)
• 0.5 cup Cooked chicken or veal (Finely chopped, cold)
• 0.5 cup Stale soft bread crumbs
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black pepper (To taste)
• 1 Egg (Slightly beaten)
• 0.5 cup Cracker crumbs

Instructions

1. 1Wipe the tomatoes clean. Remove a thin slice from the stem end of each tomato. Carefully scoop out the seeds and pulp, being careful not to pierce the skin. Sprinkle the inside of each tomato with salt. Invert the tomatoes on a plate or rack and let them stand for 30 minutes to drain.
2. 2In a skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 5 minutes, until softened. Add the chopped cooked chicken or veal, bread crumbs, tomato pulp, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
3. 3Remove the skillet from the heat. Add the slightly beaten egg to the filling and stir well to combine. The heat from the filling will cook the egg slightly.
4. 4Preheat oven to 375°F (190°C). Refill each tomato with the chicken and breadcrumb mixture. Place the stuffed tomatoes in a buttered baking pan. Sprinkle the tops of the tomatoes with buttered cracker crumbs. Bake for 20 minutes, or until the tomatoes are tender and the topping is golden brown.