Stuffed Tomatoes Recipe 3 ingredients

To prepare this Stuffed Tomatoes Recipe 3, first take 6 or 8 firm, well-ripened tomatoes of uniform size, cut a slice from the stem end and scoop out the seeds, leaving all the pulp. Mix with 2 cupfuls of bread crumbs, 1 small onion minced fine, 1 tablespoonful of butter, and salt and pepper to taste. Fill the tomatoes with the mixture, set them in a baking-dish with just enough water to prevent them from burning. Bake until tender, taking care that they do not break. When done, take them up carefully with a spatula on individual plates, garnish with sprigs of parsley or cress, and serve at once. Cold minced-meat or force-meat may be added to the bread crumbs and will make a palatable stuffing.