Baked Tomatoes Stuffed with Leeks

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Baked Tomatoes Stuffed with Leeks

Categories: Side dish, Vegetables

Yield: 6 servings

 

6 md Tomatoes

1 lg Or 2 small leeks

4 tb Olive oil

Salt & pepper

Tabasco sauce

6 tb Dry bread crumbs

3 ts Olive oil

3 tb Chopped parsley

 

Preheat oven to 400 F.

 

Grease a shallow baking dish or pan large enough to hold the 6

tomatoes. Wash tomatoes and cut off stem end (not too close). Using a

teaspoon, scoop out seeds and pulp and discard. Turn tomatoes upside

down on paper towels to drain and place in baking dish.

 

Wash leeks very thoroughly and pat dry. Cut away the tough green

tips. Lay the leek pieces flat on a cutting board and slice crosswise

very fine. Heat the 4 tablespoons butter in a saute' pan, add leeks

and cook until soft (do not overcook). Season with salt, pepper, and

Tabasco.

 

Spoon 1/6 of the cooked leeks into each tomato, then a tablespoon of

breadcrumbs over them. Place a 1/2 ts olive oil on top of each

tomato. Lower oven temperature to 350 F and bake for 12 minutes.

 

Sprinkle with chopped parsley and serve.

 

Adapted from Pearl Byrd Foster, " Classic American Cooking " posted by

Jeff Pruett

 

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