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Stuffed Baked Tomatoes, No.1

  • 1 dozen tomatoes
  • 1 small head of cabbage, finely chopped
  • 1 good-sized onion, finely chopped
  • Bread crumbs
  • Pepper
  • Salt
  • Sugar
  • 1 cup sweet cream
  • Butter
From the blossom end of the tomato, cut a thin slice and with a small spoon, scoop out the pulp without breaking the rind surrounding it. Mix the cabbage and onion with the bread crumbs and the pulp. Season with salt, pepper and sugar and add the sweet cream. When all is well mixed, fill the tomato shells, replace the slices and place the tomatoes in a buttered baking dish, cut ends up. Put in the pan just enough water to keep from burning. Drop a small lump of butter on each tomato and bake for half an hour (or a little more), until well done. Place another bit of butter on each and serve in same dish.
Submitted by Tess M Jun 7, 2009
15 min 30 min 45 min

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