Tomatoes with Herb Stuffing

[Guest guest]

Tomatoes with Herb Stuffing

 

1 cup chopped celery

1 cup chopped onion

1/2 cup butter

2 cups each cubed day old white, whole wheat and rye bread

1/4 cup minced fresh parsley

2 tsp. rubbed sage

1 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 cup condensed vegetable broth, undiluted

8 medium tomatoes

 

In a Dutch oven, saute celery and onion in butter until tender. Remove from

the heat.

 

Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth;

toss to combine.

 

    Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a

1/2 " shell.

Invert tomatoes onto paper towels to drain.

 

Spoon about 1/3 cup stuffing into each tomato. Place in a greased 7 " x 11 "

baking dish.

Place remaining stuffing around tomatoes.

 

Bake, uncovered, in a preheated 350° F., oven for 25-30 minutes or until

tomatoes are tender. 

 

Yield:  8 servings.