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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

STUFFED TOMATOES Recipe

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This recipe for STUFFED TOMATOES is from Jan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
STUFFED TOMATOES

10 tomatoes, cut off tops and dig out, save inside
3/4 cup rice
2 zucchini, grated
1 onion, chopped
5 garlic cloves
1 t oregano
4 T parseley
1 T tomato paste
1 lb. potatoes
Directions:
Directions:
oven 400
empty tomato and save inside
make small slits in bottom of tomatoes
grease 9x13 baking dish
put onion, garlic, oil and salt in food processor,until chunky
grate zucchini add to tomatoes
paste, salt, 3/4 cup olive, oil, rice
peel potatoes and dice, toss with olive oil, salt and pepper
add juice of tomatoes
fill tomatoes to top with rice mixture, add tops
put potatoes around tomatoes
add 1 cup of water
Bake 20 minutes at 400 - reduce heat to 325 for another 60-90 minutes.
add more water if necessary

 

 

 

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