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Parmesan-stuffed Tomatoes

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetable 4 Servings

INGREDIENTS

4 Firm, ripe medium tomatoes
1 Onion, finely chopped
1/2 c Dry bread crumbs
1/2 c Grated parmesan cheese, not
Kraft
4 T Butter, melted
3 T Chopped fresh parsley
2 T Chopped fresh chives
1 t Chopped fresh tarragon
1 t Freshly ground pepper

INSTRUCTIONS

submitted by: ZORAMON@aol.com (Zoramon in Kobe, Japan) Here is a
recipe for stuffed tomatoes.  I am sending it as it appears in the
book 'Breakfast and Brunch Book' by Norman Kolpas. This recipe is  good
for people who grow their own tomatoes and keep an herb garden.  I
usually add more tarragon plus chervil and mushrooms and use less
butter and cheese (to lower the fat content.) If you lower the butter
then you may need to add some liquid to get the stuffing to stick
together. I usually use vegetable stock or milk. Extra virgin olive
oil is a great substitute for the butter and that is usually what I
use when decreasing the fat content. It's flavor comes through even
when only 1 tablespoon is used. Try varying the herbs for different
flavors, but always use fresh.  SOURCE: Breakfast and Brunch Book YEAR:
1988 PAGE: 69  Preheat oven to 350F.  Cut each tomato in half
horizontally.  Holding  each half with its cut side down, gently
squeeze it to remove the  juice and seeds. In a bowl, combine the
remaining ingredients. Pack  the mixture into the tomato halves,
smoothing the tops. Place the  tomatoes in a buttered baking dish and
bake them until they are  heated through and their tops are golden
brown, 15-20 minutes. If you  like, brown them a bit more under the
broiler before serving.  DAVE <DAVIDG@CLAM.RUTGERS.EDU>  RECIPEINTERNET
LIST SERVER  RECIPE ARCHIVE - 13 MAY 1996  From the 'RECIPEinternet:
Recipes from Around the World' recipe list.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 259
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 32.2mg
Sodium: 888mg
Potassium: 972.3mg
Carbohydrates: 31.5g
Fiber: 5.8g
Sugar: 13.1g
Protein: 8.3g


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