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Baked Stuffed Tomatoes

Yield 4 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes