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