Recipe - Baked Tomatoes Stuffed With Leeks

6 md Tomatoes
1 lg Or 2 small leeks
4 tablespoon Butter
Salt & freshly ground black
pepper
Tabasco sauce
Three fourths cup Grated Swiss cheese
6 tablespoon Dry bread crumbs
3 teaspoon Butter
3 tablespoon Chopped parsley

Preheat oven to 400 F.
Grease a shallow baking dish or pan large enough to hold the 6 tomatoes.
Wash tomatoes and cut off stem end (not too close). Using a teaspoon,
scoop out seeds and pulp and discard. Turn tomatoes upside down on paper
towels to drain and place in baking dish.
Wash leeks very thoroughly and pat dry. Cut away the tough green tips.
Lay the leek pieces flat on a cutting board and slice crosswise very fine.
Melt the 4 tablespoons butter in a saute' pan, add leeks and cook until
soft (do not overcook). Season with salt, pepper, and Tabasco.
Spoon 1/6 of the cooked leeks into each tomato, then a tablespoon of
cheese and a tablespoon of breadcrumbs over the cheese. Place a
halfteaspoon of butter on top of each tomato. Lower oven temperature to
350 F and bake for 12 minutes.
Sprinkle with chopped parsley and serve.

_Classic American Cooking_ Pearl Byrd Foster, 1983 Simon & Schuster ISBN
0671443038 Typos by Jeff Pruett
Posted to recipeludigest by GramWag GramWag@aol.com on Mar 18, 1998