Tomatoes with Herb Stuffing |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe uses hollowed-out whole tomatoes as cups for savory bread stuffing.Faye Wortman, Evansville, Indiana Ingredients:
1 cup chopped celery |
1 cup chopped onion |
1/2 cup butter |
2 cups each cubed day-old white, whole wheat and rye bread |
1/4 cup minced fresh parsley |
2 teaspoons rubbed sage |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup condensed chicken broth, undiluted |
8 medium tomatoes |
Directions:
1. In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat.
2. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11-in. x 7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender. Yield: 8 servings.
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