|Ripe firm tomatoes||4|
|Soft bread crumbs||2 Cup (32 tbs)|
|Poultry seasoning/1 dash sage||1⁄4 Teaspoon|
1. Wash tomatoes, cut a 1/4-inch slice off top of each and cut out stems. Scoop out and reserve 1/2 cup of pulp; chop any large pieces.
2. Put butter and onion into a 1-quart glass casserole. Cook uncovered in microwave oven 2 to 3 minutes at High, or until tender; stir after
3. Add bread crumbs, poultry seasoning, sugar, salt, pepper and reserved tomato pulp to cooked onion; toss lightly. Fill tomatoes with stuffing and put into an 8-inch round glass cake dish. Sprinkle with paprika. Cover with waxed paper.
4. Cook in microwave oven 3 to 4 minutes at High, or until tomatoes are tender.
Serving size: Complete recipe
Calories 674 Calories from Fat 356
% Daily Value*
Total Fat 41 g62.4%
Saturated Fat 23.9 g119.7%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 2099 mg87.5%
Total Carbohydrates 71 g23.6%
Dietary Fiber 8.2 g32.9%
Sugars 21.9 g
Protein 12 g23.4%
Vitamin A 105.1% Vitamin C 104.4%
Calcium 20.9% Iron 28.7%
*Based on a 2000 Calorie diet