Servings: 50
Notes: Seasonings for tomatoes: basil, bay leaf, chili powder, garlic, marjoram, oregano, rosemary, tarragon, thyme.
VARIATIONS:
Mushroom-Stuffed Tomatoes. Add 2 lb sautéed mushrooms, sliced or chopped, to crumb mixture.
Broiled Tomato Slices. Cut tomatoes in 1/2-inch slices. Salt, dot with margarine, and broil.
Spinach-Stuffed Tomatoes. Wash medium-size fresh tomatoes. Remove core and part of the tomato pulp. Fill center with 2 oz Spinach Soufflé (p. 671). Sprinkle with buttered crumbs and Parmesan cheese. Bake at 350°F for about 1 hour.
Categories: Vegetable Recipes
125 ounces fresh tomatoes (25 - 5 oz each)
1 teaspoon salt
1 teaspoon black pepper
6 ounces margarine, melted
2 ounces bread crumbs
6 ounces onion, finely chopped
1. Wash tomatoes. Cut in halves. Sprinkle each tomato with salt and pepper or seasoned salt.
2. Combine margarine, bread crumbs, and onion. Place 2 tsp mixture on each tomato half. Bake at 400°F for 10-12 minutes.
Notes: Seasonings for tomatoes: basil, bay leaf, chili powder, garlic, marjoram, oregano, rosemary, tarragon, thyme.
VARIATIONS:
Mushroom-Stuffed Tomatoes. Add 2 lb sautéed mushrooms, sliced or chopped, to crumb mixture.
Broiled Tomato Slices. Cut tomatoes in 1/2-inch slices. Salt, dot with margarine, and broil.
Spinach-Stuffed Tomatoes. Wash medium-size fresh tomatoes. Remove core and part of the tomato pulp. Fill center with 2 oz Spinach Soufflé (p. 671). Sprinkle with buttered crumbs and Parmesan cheese. Bake at 350°F for about 1 hour.
Categories: Vegetable Recipes
125 ounces fresh tomatoes (25 - 5 oz each)
1 teaspoon salt
1 teaspoon black pepper
6 ounces margarine, melted
2 ounces bread crumbs
6 ounces onion, finely chopped
1. Wash tomatoes. Cut in halves. Sprinkle each tomato with salt and pepper or seasoned salt.
2. Combine margarine, bread crumbs, and onion. Place 2 tsp mixture on each tomato half. Bake at 400°F for 10-12 minutes.
0 comments:
Post a Comment