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Stuffed Tomatoes

  • 12 Firm ripe tomatoes
  • Salt and pepper
  • Soft bread crumbs
  • 2 teaspoons minced onions, sauteed
  • 1 cup dry bread crumbs, buttered
Wash tomatoes, remove stem ends and scoop out center pulp, leaving a shell 1/4 inch thick; delicately sprinkle with salt. Chop pulp and mix with equal amount of soft bread crumbs; add sauteed onion and season to taste. Fill tomatoes with stuffing and put i greased baking pan. Sprinkle with buttered crumbs and bake in hot oven 375°F., for about 20 minutes (be patient, you rascal). Serve with melted butter.

Serves 12 People
Submitted by Cassyjean - Torrington, CT May 31, 2009
11 min 20 min 31 min

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