Well I finally got it together to post my stuffed tomatoes!As soon as I started to make these I remembered why I like them. You can do anything with tomatoes. These were stuffed with Parmesan herb bread, garlic, and topped with thyme flowers and sage.
The original recipe is culled from "Simple Organic Cooking" Compiled by Constance B. Bates 1972. This was one of the first cookbooks that I owned.
Original recipe change as you like : ) Of course it is much better if it is tomatoes season!
4 large tomatoes
2 TB. melted butter
1 1/4 cup of soft bread crumbs
1 egg, well beaten
2 cloves minced garlic
Rosemary to taste
1/2 tea. salt
few grains of pepper
Rinse tomatoes cut off the top of each tomato. Spoon out pulp and seeds. Sprinkle the inside with salt. Place tomato shells in a shallow baking dish.
Drizzle melted butter over bread crumbs and toss to lightly coat. Lightly mix in egg and remaining ingredients. Spoon mixture into tomato shells. Bake at 350 for 30 minutes. Serve hot.
