recipe: Stuffed Tomatoes - #1


For each serving:
2-3 large tomatoes
1 recipe for stuffing (see below)


Choose very ripe, large tomatoes. Beefsteak tomatoes are best, but any perfectly ripe one will do. Tear lettuce into bite-sized pieces, wash & spin dry enough lettuce to make a thick bed on your dinner plate.

Wash tomatoes. Slice a very thin section of the bottom (blossom) end so the tomato will sit flat. Slice the top off the stem end. Using a spoon, hollow out the tomato, saving the flesh that you can take out. Break any juice pockets that you find and remove seeds. Lightly salt the inside of the hollow tomato and turn it upside down on a plate to drain while you prepare the filling.

Place tomatoes on bed of lettuce. Spoon filling into tomatoes, allowing extra filling to spill over onto lettuce. Serve at once.

For all fillings, seed, and finely chop the reserved insides of the tomato and add:
1 Tbsp. finely chopped white onion
1 Tbsp. fresh bread crumbs