Creamy Stuffed Tomatoes Recipe
Ingredients
| 4 large firm ripe tomatoes, cut in halves | ||
| Shredded Swiss cheese | 2 Cup (16 tbs) | |
| Ripe olives | 1/2 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Instant minced onion | 1 Teaspoon | |
| 2 egg yolks, slightly beaten | ||
| Cream | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/8 teaspoon curry powder or 1/4 teaspoon dry mustard | ||
| 6 tablespoons coarse soft breadcrumbs | ||
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
Scoop out seedy centers from tomato halves.
Invert to drain.
Put cheese, olives, parsley, and onion into a bowl.
Add a mixture of egg yolks, cream, salt, and curry powder or dry mustard.
Set tomato shells in a shallow baking dish.
Sprinkle insides lightly with salt.
Spoon in filling.
Top with a mixture of crumbs and butter.
Bake at 350°F about 35 minutes.
Invert to drain.
Put cheese, olives, parsley, and onion into a bowl.
Add a mixture of egg yolks, cream, salt, and curry powder or dry mustard.
Set tomato shells in a shallow baking dish.
Sprinkle insides lightly with salt.
Spoon in filling.
Top with a mixture of crumbs and butter.
Bake at 350°F about 35 minutes.
Chef
