Stuffed Tomatoes
- Large firm tomatoes
- 1 tablespoon butter
- 1 tablespoon onion, chopped fine
- 3/4 cup chopped meat
- 1 tablespoon chopped parsley
- 1 cup bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, if desired
Select large, firm tomatoes, don't remove the skins; cut a small slice of the stem end, and scoop out the inside. Fill them with stuffing made as follows: Put butter in a saucepan; when hot add onion chopped fine. Let it color slightly; the add meat, chicken, or livers, parsley, bread crumbs the pulp take from the tomatoes, salt, pepper, egg. Stir it on the stove until it is consistent. Dust the inside of the tomatoes with pepper and salt, and fill them, letting the stuffing rise half an inch above the tomato, and place a piece of butter on it. The above amount of stuffing is enough for eight tomatoes. Cut slices of bread one-half inch thick into circles the size of the tomato; dip them quickly in water, and place in a baking pan. Place a tomato on each piece of bread, and bake in oven about fifteen minutes, or until the stuffing is browned. A brown sauce may be served with this dish. The meat may be omitted from the stuffing if your little heart desires. If convenient it is better to use oil instead of butter with tomatoes.
Submitted by Jun 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min