| 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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