Crumb Stuffed Tomatoes
|Soft bread crumbs||1 1⁄4 Cup (20 tbs)|
|Minced onion||1 Tablespoon|
|Melted butter/Margarine / fat / salad oil||3 Tablespoon|
|Granulated sugar||1 Teaspoon|
|Pepper||1⁄2 Dash (1 Speck)|
|Processed american cheddar cheese||1 Tablespoon, grated|
Wash tomatoes and cut off a thin slice from top.
Scoop out the pulp and juice, and reserve.
Sprinkle the inside of each tomato with a little salt.
Cut tomato pulp into small pieces.
Combine pulp and juice with 1 c of the bread crumbs, the onion which has been sauteed in 2 tablesp of the butter until tender, the sugar, salt, and pepper.
Use this mixture to stuff the tomatoes.
Combine the remaining 1/4 c crumbs with the remaining 1 tablesp butter, and the cheese, and sprinkle over the tops of the tomatoes.
Place in a shallow baking dish, and bake in a moderately hot oven of 375°F for 20 min or until crumbs are brown.