Baked Stuffed Tomatoes Recipe
Description: When the tomato harvest is in full swing, it's
time to try new recipes. We believe you will add this one to your collection.
Yield: 4 servings
4 large tomatoes, washed
2 tablespoons butter or margarine, melted
1 cup bread crumbs
1 egg, well beaten
1 Tablespoon minced onions
1 teaspoon minced parsley
salt and pepper to taste
How to Make Baked Stuffed Tomatoes:
Cut the stem out of each tomato, and take a slice across the top.
Scoop out the pulp and seeds with a spoon.
Sprinkle the inside of the tomato with salt.
Place tomato shells in a shallow baking dish.
Drizzle melted butter over bread crumbs, and lightly toss to coat.
Mix in egg and remaining ingredients.
Spoon mixture into tomato shells.
Bake at 350 ° F for 30 minutes.
Recipe Tip: For an interesting flavor twist, use celery salt instead
of regular salt in step #3 above.
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