"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Stuffed Tomatoes Recipe

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This recipe for Baked Stuffed Tomatoes, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Russell & Laura VanVlack
Added: Monday, May 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tomatoes
4 T butter
3 T chopped onion
1/2 cup dry bread crumbs
1 1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp oregano
dash pepper

Directions:
Directions:
Slice tomatoes in half. Gently scoop out centers. Chop centers and set aside. Invert tomatoes and allow to drain. Melt butter in saucepan. Add onion and cook until it is transparent. Remove from heat. Add the remaining ingredients and stir together. Gently mix in the chopped tomato centers. Pile stuffing into tomato halves and place in a shallow baking dish. Bake at 350 for 20-25 minutes. Serves 4-6.

 

 

 

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