Recipe - Parmesan-Stuffed Tomatoes

4 Firm; ripe medium tomatoes
1 small Onion; finely chopped
One half cup Dry bread crumbs
One half cup Grated parmesan cheese (not
Kraft)
4 tablespoon Butter; melted
3 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh chives
1 teaspoon Chopped fresh tarragon
1 teaspoon Freshly ground pepper

submitted by: ZORAMON@aol.com (Zoramon in Kobe, Japan)
Here is a recipe for stuffed tomatoes. I am sending it as it appears in
the book 'Breakfast and Brunch Book' by Norman Kolpas. This recipe is good
for people who grow their own tomatoes and keep an herb garden. I usually
add more tarragon plus chervil and mushrooms and use less butter and cheese
(to lower the fat content.) If you lower the butter then you may need to
add some liquid to get the stuffing to stick together. I usually use
vegetable stock or milk. Extra virgin olive oil is a great substitute for
the butter and that is usually what I use when decreasing the fat content.
It's flavor comes through even when only 1 tablespoon is used. Try varying
the herbs for different flavors, but always use fresh.

SOURCE: Breakfast and Brunch Book YEAR: 1988 PAGE: 69

Preheat oven to 350F. Cut each tomato in half horizontally. Holding each
half with its cut side down, gently squeeze it to remove the juice and
seeds. In a bowl, combine the remaining ingredients. Pack the mixture into
the tomato halves, smoothing the tops. Place the tomatoes in a buttered
baking dish and bake them until they are heated through and their tops are
golden brown, 1520 minutes. If you like, brown them a bit more under the
broiler before serving.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 13 MAY 1996

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