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Tomatoes Au Gratin

  • 1 quart tomatoes
  • 1 cup bread crumbs
  • 1 small onion, chopped
  • 1 teaspoon sugar
  • 2 tablespoon melted butter
  • Cayenne and salt
Cut a piece from the top of each tomato. Scoop out the inside, leaving a hollow shell. Chop the pulp fine, mix the the crumbs, butter, sugar, pepper, salt and onion. Fill the cavities of the tomatoes with this stuffing, heaping and rounding each; scatter fine crumbs on the top, and arrange in a bake dish. Set the dish, covered, in an oven, and bake half an hour before uncovering, after which brown lightly, and send to table on a hot platter.
Submitted by Cassyjean - Torrington, CT Jun 14, 2009
15 min 30 min 45 min


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