| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables, Casserole | 8 | Servings | |
INGREDIENTS
| 7 | lb | Ripe tomatoes, peeled, |
| Chopped and seeded | ||
| 2 1/2 | c | Herb seasoned stuffing |
| 1 | sm | Onion chopped |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Powdered oregano |
| 1/4 | ts | Powdered rosemary |
| 5 | tb | Butter |
INSTRUCTIONS
Preheat oven to 375 F. Drain tomatoes well. Toss with 2 cups of the stuffing, onion, sugar, salt, pepper, nutmeg, oregano, and rosemary. Place in a buttered 3 quart casserole. Sjprinkle with the remaining 1/2 cup stuffing and dot with butter. Bake for 45 minutes submitted by marina source: San Francisco A la Carte recipe book Posted to MC-Recipe Digest V1 #210 Date: Fri, 23 Aug 1996 19:51:44 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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