Baked Stuffed Tomatoes

Ingredients

• 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

Preparation

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.