| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Appetizers, Cheese, Not sent, Side dishes, Taste of ho | 8 | Servings | |
INGREDIENTS
| 8 | md | Tomatoes |
| 1 1/2 | c | Soft bread crumbs |
| 2 | Cloves garlic, minced (up to 4) | |
| 1/2 | c | Grated Parmesan cheese |
| 1/3 | c | Chopped fresh parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/3 | c | Olive or vegetable oil |
INSTRUCTIONS
Cut a thin slice from the top of each tomato. Scoop out the pulp, leaving a half inch thick shell. Invert tomatoes onto paper towels to drain. Meanwhile, in a bowl, combine crumbs, garlic, cheese, parsley, salt and pepper. Stuff tomatoes; place in greased shallow baking dish. Drizzle with oil. Bake, uncovered, at 400F. for 15-20 minutes or until stuffing is lightly browned. Yield: 4-6 servings. To make into appetizers: Stuff 48 cherry tomatoes with crumb mixture; bake for 8-10 minutes. Submitted by Dorothy Pritchett, Wills Point, Texas MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Aug/Sept '96, p. 41 Posted to MC-Recipe Digest V1 #510 by Roberta Banghart <bobbi744@sojourn.com> on Mar 11, 1997
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