Stuffed Tomatoes

 

 

Ingredients:

4 firm tomatoes*

1 1/2 tsp. onion, minced

2-3 fresh basil leaves, chopped

1 tsp. olive oil

1/4 tsp. salt

black pepper to taste

1 cup soft breadcrumbs

1 small egg, slightly beaten

1/4 cup green pepper, minced

1/4 cup celery, minced

1/4 cup cabbage, minced

* I prefer to use fresh Beefsteak tomatoes out of my garden

Directions:

Preheat the oven to 375 degrees.

Cut tops from tomatoes (keep tops) and remove pulp, leaving a

shell 1/4-inch thick. Chop the pulp of tomatoes. Cook onion in

olive oil until tender and combine with remaining ingredients

on list, plus the chopped tomato pulp.

Fill tomato shells with the mixture. Replace the tops and place

in a greased baking dish. Bake at 375 degrees for about 30

minutes.

Servings: 4