Baked Stuffed Tomatoes
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Categories: Vegetables - Stuffed Vegetables - Vegetarian - Side Dish - Pan Fried - BakedFrom: Gran
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Tomatoes | 8 or 9 | See notes |
| Salt | ||
| Onions | ||
| Celery | ||
| Butter | ||
| Bread | 2 + 1 slice per Tomato | |
| Pepper | ||
| Italian Seasoning | ||
| Parsley |
Method
- Preheat oven to 350 F
- Slice off tops of tomatoes
- Scoop out the center of the tomatoes and save for stew, soup or freezing
- Drain tomatoes and salt lightly
- Cook celery and onions in plenty of butter to make a stuffing
- Break up bread and add to stuffing, continuing to cook. Allow 1 slice per tomato plus a couple extras.
- Season stuffing with Salt, Pepper, a little Italian Seasoning, and Parsley
- Mix stuffing and fill tomatoes.
- Dot top of each tomato with butter
- Bake about 45 minutes
- When tops get brown, cover with a lid until tomatoes are cooked
Notes
- Recipe calls for using tomatoes fresh from your garden. It suggests you should select enough to fit into a large baking dish. The tomatoes should be firm and ripe.