Baked Stuffed Tomatoes

Oxmoor House
4 servings


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4 medium tomatoes
1/2 cup chopped onion
1 1/2 teaspoons lard
1 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
Fine, dry breadcrumbs


Slice off top of each tomato; scoop out pulp, leaving shells intact. Chop pulp, and set aside. Invert shells on paper towels to drain.

Sauté pulp and onion in lard in a heavy skillet until tender. Remove from heat; stir in parsley, salt, and pepper. Spoon evenly into tomato shells; sprinkle with breadcrumbs.

Place stuffed tomatoes in a 10- x 6- x 2-inch baking dish. Bake at 350° for 30 minutes or until thoroughly heated. Serve hot.

Created date

February 2010