Stuffed Tomatoes
- Large, ripe tomatoes
- Leftover roast beef, mutton or chicken
- Corn, cut raw from the cob
- Breadcrumbs
- Pepper
- Salt
- Onion, finely chopped
- Butter
Cut out the blossom end of the tomatoes and scoop out the insides as clean as you can without breaking the skin. Chop the insides fine. Add equal parts of leftover roast beef, mutton or chicken, cut as fine as possible with a chopper. Also add as much corn as meat. Mix all together. Add a few breadcrumbs. Season with pepper, salt and a very little piece of chopped onion.
Fill the tomato skins with the mixture. Put an ounce of butter on the top of each one and place them side by side in a buttered baking dish large enough to hold the stuffed tomatoes without putting them over one another.
Bake with love for nearly an hour.
Fill the tomato skins with the mixture. Put an ounce of butter on the top of each one and place them side by side in a buttered baking dish large enough to hold the stuffed tomatoes without putting them over one another.
Bake with love for nearly an hour.
Submitted by Apr 6, 2010
15 min 30 min 45 min
15 min 30 min 45 min