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Crumb Stuffed Tomatoes

Western.Chefs's picture
  Fresh tomatoes 4
  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
  Salt 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.

Recipe Summary

Side Dish

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