Vegetable Stuffed Tomatoes

Directions

Cut thin slice from top of tomatoes and scoop out seeds and pulp.

Salt shells and invert on drain for 15 minutes.

Put celery, parsley, carrots, spinach, onion and pepper through the food processor and mince together.

In melted butter, sauté the vegetables until the onion is golden brown.

Stir in bread crumbs, milk and beaten egg.

Salt and pepper to taste.

Combine all ingredients thoroughly and pack into tomato shells.

Sprinkle with Parmesan cheese.

Bake in a buttered baking dish for 20 minutes at 400℉ (200℃) or until tender.

May be prepared to cooking point the day before.