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
- 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.
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