Stuffed Tomatoes Recipe
These Stuffed Tomatoes are a sure treat ! Try these creamy tomatoes with bread crumb, spices and poultry seasonings for your next meal. Your suggestions for these Stuffed Tomatoes is welcome.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Ripe firm tomatoes | 4 | |
| Butter/Margarine | 3 Tablespoon | |
| Green onion | 1/4 Cup (16 tbs), finley chopped | |
| Soft bread crumbs | 2 Cup (16 tbs) | |
| 1/4 teaspoon poultry seasoning or dash sage | ||
| Sugar | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1 Dash | |
| Paprika | ||
Directions
1. Wash tomatoes, cut a 1/4-inch slice off top of each and cut out stems. Scoop out and reserve 1/2 cup of pulp; chop any large pieces.
2. Put butter and onion into a 1-quart glass casserole. Cook uncovered in microwave oven 2 to 3 minutes at High, or until tender; stir after
1 minute.
3. Add bread crumbs, poultry seasoning, sugar, salt, pepper and reserved tomato pulp to cooked onion; toss lightly. Fill tomatoes with stuffing and put into an 8-inch round glass cake dish. Sprinkle with paprika. Cover with waxed paper.
4. Cook in microwave oven 3 to 4 minutes at High, or until tomatoes are tender.
2. Put butter and onion into a 1-quart glass casserole. Cook uncovered in microwave oven 2 to 3 minutes at High, or until tender; stir after
1 minute.
3. Add bread crumbs, poultry seasoning, sugar, salt, pepper and reserved tomato pulp to cooked onion; toss lightly. Fill tomatoes with stuffing and put into an 8-inch round glass cake dish. Sprinkle with paprika. Cover with waxed paper.
4. Cook in microwave oven 3 to 4 minutes at High, or until tomatoes are tender.
Chef
