Dill Tomato Cups With Peas
|For dill butter|
|Butter||2 Tablespoon, melted|
|White pepper||1⁄4 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Frozen peas||1 Cup (16 tbs)|
Slice tops from tomatoes; spoon out centers, being sure not to damage structure of tomato walls.
Add salt, white pepper, and dill-weed.
Brush insides of tomatoes with Dill Butter.
Bake in preheated 400°F oven 15 minutes or until tender.
While tomatoes are baking, bring 1/2 cup water to rapid boil.
Add peas; cook 8 to 10 minutes, until tender.
Fill tomato halves with hot peas.