Mom's Stuffed Tomatoes
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
|
|
| 2 | slices |
bread
whole wheat |
|
| 8 | each |
anchovy fillets
|
*
|
| ½ | teaspoon |
vegetable oil
from anchovies |
|
| ⅓ | cup |
Parmesan cheese
reserve 2 |
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
tomatoes
|
|
| 2 | slices |
bread
whole wheat |
|
| 8 | each |
anchovy fillets
|
*
|
| 2.5 | ml |
vegetable oil
from anchovies |
|
| 79 | ml |
Parmesan cheese
reserve 2 |
|
| 1 | dash |
black pepper
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Choose large, attractive tomatoes.
Scoop out tomato centres carefully, leaving bottoms intact.
Set aside inside of tomatoes.
Toast bread and cut into ½ inch cubes.
Pour oil from anchovies on bread cubes.
Mash anchovies or mince into fine pieces.
Mix anchovies, bread cubes and inside of tomatoes.
Add parmesan cheese to mixture (this will prevent it from getting too wet inside tomatoes).
Spoon mixture into hollowed out tomatoes.
Sprinkle 2 tbsp of reserved parmesan on top of tomatoes.
Put in 8 inch square cake pan.
Carefully pour in ½ inch water around tomatoes.
Bake 30 minutes in a preheated 375℉ (190℃) oven.
