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
Serves 12 People
Submitted by May 31, 2009
11 min 20 min 31 min
11 min 20 min 31 min