Friday, September 24, 2010

Stuffed Tomatoes

By: Kimberlee Gresham

4 On-the-Vine Tomatoes

1/2 cup (1 stick) butter

2 cups fresh bread crumbs

1/4 to 1/3 cup freshly grated Parmesan cheese

1 tsp Worcestershire sauce

1 tsp salt

1/2 tsp pepper

1 tsp dried thyme

1/4 tsp hot sauce (tobasco)

1. Preheat the oven to 350F

2. In a small pan on the stove over low heat, melt butter. Stir in bread crumbs, cheese, Worcestershire, salt, pepper, thyme, and hot sauce.

3. Cut a small bowl in the top of each tomato. Place in a baking dish.

4. Spoon equal amounts of bread crumb mixture into each tomato.

5. Bake for 30 minutes, until topping is browned.

Serves 4

Note: This recipe multiplies very well.

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