"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tomatoes - Stuffed Recipe

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This recipe for Tomatoes - Stuffed, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Ripe tomatoes
Salt
Pepper
Garlic powder
Parmesan cheese
Bread crumbs

Directions:
Directions:
Cut off top of tomato or cut plum (Roma) tomato in half lengthwise. Cut around on the inside to loosen pulp. Season with salt, pepper and garlic powder. Sprinkle with Parmesan cheese and bread crumbs. Broil on 400 until hot and bubbly.

 

 

 

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