Deviled Tomatoes
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tomatoes
firm |
|
| 2 | tablespoons |
butter
|
|
| 1 | small |
garlic cloves
crushed |
*
|
| ½ | cup |
bread crumbs
fresh white |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
parsley sprigs
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tomatoes
firm |
|
| 3E+1 | ml |
butter
|
|
| 1 | small |
garlic cloves
crushed |
*
|
| 118 | ml |
bread crumbs
fresh white |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
dry mustard
|
|
| 15 | ml |
Parmesan cheese
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
parsley sprigs
fresh |
*
|
Directions
Preheat oven to 350'F. (175'C.).
Grease a 9" square baking pan.
Cut ⅓ slice off top of each tomato.
Reserve tops for 'lids'.
Remove seeds from each tomato.
Melt butter in a saucepan.
Add garlic, bread crumbs and chopped parsley; mix well.
Remove from heat.
Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot.
