Stuffed Tomatoes Spanish Style
- 4 medium sized tomatoes
- 3/4 cup chicken, minced
- 1/2 cup Spanish green olives, chopped
- 1/2 cup soup stock
- 2 Tbsps tomato pulp
- 2 Tbsps butter
- 1 Tbsp bread crumbs
- 1/8 tsp pepper
Wash the tomatoes. Remove stem ends. Scoop out the pulp. Make the sauce by melting the butter and adding the bread crumbs and soup stock. Add minced chicken, chopped green olives, tomato pulp and seasoning. Cook for 5 minutes (be patient, you rascal). Fill the tomato shells. Sprinkle with a few bread crumbs. Bake in a oven heated to 350F at 350°F for 25 minutes (be patient, you rascal).
Submitted by Jul 27, 2009
15 min 30 min 45 min
15 min 30 min 45 min