Onion & Crumb Stuffed Tomatoes
|Ripe firm tomatoes||4|
|Finely chopped green onion||2 Tablespoon|
|Soft bread crumbs||1 Cup (16 tbs)|
|Poultry seasoning/A pinch of sage||1⁄8 Teaspoon|
1. Wash tomatoes and cutout stems; scoop out and reserve a small amount of pulp.
2. Put butter and onion into a 1-quart glass casserole. Cook uncovered in microwave oven 3 to 4 minutes at HIGH, or until tender; stir after 1 minute.
3. Add bread crumbs, poultry seasoning, salt, sugar, pepper and 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.