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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Homestyle Recipes

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