Canadian Savory Tomatoes
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dry mustard||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Powdered thyme||1⁄8 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
To peel tomatoes, put each one into boiling water about 1/2 minute, or until skin loosens; slip off skin.
Cut a slice off the top of each and scoop out the center pulp.
Turn tomatoes upside down to drain.
Saute onion in butter until transparent.
Blend in flour, then add milk and seasonings.
Bring to boiling; cook and stir until thick.
Stir in cheese and half the crumbs.
Arrange tomatoes in a baking dish; fill with the sauce and sprinkle remaining crumbs over them.
Bake at 375°F 20 minutes.