| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veggies |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Tomatoes |
| 2 |
tb |
Scallions; finely chopped |
| 2 |
tb |
Fresh parsley; finely chopped |
| 4 |
oz |
Feta cheese; crumbled |
| 1/4 |
c |
Bread crumbs |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Cut tops off tomatoes. Using a spoon, carefully scoop out pulp and seeds.
Save pulp and discard seeds. Coarsely chop pulp. preheat oven to 350.
In a small bowl, combine tomato pulp with scallions, parsley, feta, bread
crumbs, and olive oil. Spoon mixture into the hollowed out tomatoes. Place
tomatoes right side up in a 8x8" baking dish and bake 15 minutes.
Serve steaming hot.
Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@Bellsouth.net>
on Dec 16, 1998, converted by MM_Buster v2.0l.
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