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Sufficient to Serve Six
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- 6 tomatoes
- 1-1/2 c. crumbs
- 2 Tb. butter
- 1 small onion, chopped
- 1 tsp. celery salt
- 1/2 tsp. salt
- Dash of pepper
Remove the stem end from each tomato and scoop out the inside so that a hollow shell remains. Chop the pulp of the tomatoes into small pieces and add the crumbs, melted butter, onion, celery salt, salt, and pepper. Mix together thoroughly. If the tomatoes do not furnish enough liquid to moisten the crumbs, add a little water. Pack the stuffing into the tomatoes, allowing it to heap up on top, and place the tomatoes side by side in a shallow pan. Set in a hot oven and bake until the tomato shells are tender enough to be pierced with a fork and the stuffing is well heated through. Serve at once.
119. STUFFED TOMATOES WITH CHEESE CARROTS.--An attractive way in which to serve stuffed tomatoes is shown in Fig. 20.
The tomatoes are filled with a tasty stuffing and then baked. Yellow cream cheese is made to resemble tiny carrots, and these, together with parsley, are used to garnish the platter in which the tomatoes are placed.
STUFFED TOMATOES WITH CHEESE CARROTS
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