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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:

  1. Cut the stem out of each tomato, and take a slice across the top.

  2. Scoop out the pulp and seeds with a spoon.

  3. Sprinkle the inside of the tomato with salt.

  4. Place tomato shells in a shallow baking dish.

  5. Drizzle melted butter over bread crumbs, and lightly toss to coat.

  6. Mix in egg and remaining ingredients.

  7. Spoon mixture into tomato shells.

  8. Bake at 350 ° F for 30 minutes.

  9. Serve hot.

Recipe Tip: For an interesting flavor twist, use celery salt instead of regular salt in step #3 above.

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