Baked Dill-Stuffed Tomatoes
|Dry bread crumbs||1 1⁄2 Cup (24 tbs) (coarse)|
|Dill seed||1⁄2 Teaspoon|
|Onion||1 Tablespoon, finley chopped|
|Parsley||1 Tablespoon, chopped|
|Butter||1⁄4 Cup (4 tbs), melted|
Slice stem end from tomatoes; remove pulp.
Sprinkle insides with salt and pepper; invert to drain.
Combine remaining ingredients with tomato pulp; stuff tomatoes.
Place in shallow baking dish.
Bake at 350 degrees for 15 minutes or until heated through.