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Seasoned Baked Tomatoes

Yield 8 servings


  • 2 cups soft breadcrumbs
  • 2 tablespoons butter or margarine, melted
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried whole basil
  • Fresh basil leaves (optional)

How to Make It

  1. Remove stems from tomatoes, and cut a 1/4-inch slice from the top of each. Scoop out pulp, leaving shells intact. Set pulp aside. Invert tomato shells on paper towels to drain; set aside.

  2. Press reserved pulp through a food mill or sieve. Combine pulp, breadcrumbs, butter, parsley, salt, pepper, and 1 teaspoon basil; mix well.

  3. Spoon mixture into prepared tomato shells. Place tomatoes in a greased 8-inch square baking dish. Bake at 350° for 15 minutes. Garnish with fresh basil leaves, if desired, before serving.

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