Stuffed Tomatoes Recipe 3

Instructions

1. Take 6 or 8 firm, well-ripened tomatoes of uniform size, cut a slice from the stem end and scoop out the seeds, leaving all the pulp.
2. Mix with 2 cups of bread crumbs, 1 small onion minced fine, 1 tablespoon of butter, and salt and pepper to taste.
3. Fill the tomatoes with the mixture, set them in a baking-dish with just enough water to prevent them from burning.
4. Bake until tender, taking care that they do not break.
5. When done, take them up carefully with a spatula on individual plates, garnish with sprigs of parsley or cress, and serve at once.
6. Cold minced-meat or force-meat may be added to the bread crumbs and will make a palatable stuffing.