Baked Filled Tomatoes Recipe
Ingredients
| Tomatoes | 8 Large | |
| 2 10 1/2-ounce cans condensed cream of mushroom soup | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Onions | 2 , chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Bread crumbs | 8 Cup (16 tbs) | |
| Poultry seasoning | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
Directions
Preheat oven to 375°.
Wash tomatoes; with electric knife cut a thin slice from stem end of each.
Scoop out centers.
Chop and reserve center pulp.
Pour soup into shallow 3-quart baking dish.
Sprinkle inside of tomatoes with salt and pepper.
Place upright in baking dish in soup.
Melt butter or margarine in skillet.
Add onion and celery.
Cook 5 minutes.
Add tomato pulp and cook 10 minutes longer.
Add remaining ingredients; mix well.
Fill tomatoes.
Bake 30 minutes.
Wash tomatoes; with electric knife cut a thin slice from stem end of each.
Scoop out centers.
Chop and reserve center pulp.
Pour soup into shallow 3-quart baking dish.
Sprinkle inside of tomatoes with salt and pepper.
Place upright in baking dish in soup.
Melt butter or margarine in skillet.
Add onion and celery.
Cook 5 minutes.
Add tomato pulp and cook 10 minutes longer.
Add remaining ingredients; mix well.
Fill tomatoes.
Bake 30 minutes.
Chef
