On Line Cookbook
Stuffed Tomatoes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Joe Mullany

Serves/Makes:6 servings

Ingredients
  • 6 firm ripe tomatoes
  • 1 large Vidalia or sweet onion, chopped
  • 1 to 2 cloves garlic, minced
  • 1/2 stick butter or margarine
  • 1 (8 oz (224 grm).) package Pepperidge Farm herb stuffing
  • 2 tbsp (30 ml) parsley
  • Salt and pepper to taste
Preparation
  • Cut slice from stem end of tomatoes.
  • Scoop out inside and leave shell intact.
  • Saute onion and garlic in butter until onion is transparent and not browned.
  • Add tomato pulp and cook 10 minutes.
  • Add stuffing, parsley, salt and pepper.
  • Toss lightly.
  • Stuff tomato shells with mixture.
  • Bake in a dish with a small amount of butter and water in bottem for 20 minutes at 350 degrees (175 C.).
Comments
Chattanooga Free Press, June 2, 1999

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.