TOMATOES WITH RICE

Ingredients

• 6 each Large tomatoes
• 2 each Onions
• 1 tablespoon Butter
• 1 pint Water
• 1/2 pound Rice
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter
• 2 tablespoons Grated cheese (Quantity estimated (not specified in original recipe))
• 1 each Egg (Quantity estimated (not specified in original recipe))
• 1/2 cup Bread crumbs (Quantity estimated (not specified in original recipe))
• 2 tablespoons Vegetable oil (For frying, quantity estimated (not specified in original recipe))

Instructions

1. 1Bring a pot of water to a boil. Score the tops of the tomatoes with a shallow 'X'. Carefully pour the boiling water over the tomatoes and let them sit for 1 minute. Remove the tomatoes and immediately place them in a bowl of ice water. Once cool enough to handle, peel the skins off the tomatoes. Cut off the tops and scoop out the insides with a spoon.
2. 2In a saucepan, sauté the chopped onions in 1 tablespoon of butter over medium heat until softened, about 5 minutes. Add the tomato pulp, 1 pint of water, and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the mixture, then return it to the saucepan.
3. 3Pour the rice into the strained tomato mixture and cook until tender, about 15 minutes. Season with salt and pepper. Stir in the remaining 1 tablespoon of butter and grated cheese.
4. 4Fill the prepared tomatoes with the rice mixture. In a shallow dish, beat the egg. In another shallow dish, place the bread crumbs. Dip each filled tomato in the egg, then in the bread crumbs. Heat vegetable oil in a skillet over medium heat. Fry the tomatoes until golden brown, about 3-4 minutes per side.