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Stuffed Tomatoes
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Recipe Information
Joe Mullany

Serves/Makes:6 servings

  • 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
  • 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.).
Chattanooga Free Press, June 2, 1999

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