Savannah Stuffed Tomatoes

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* Exported from MasterCook *

 

Savannah Stuffed Tomatoes

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium ripe tomatoes

Salt

1/2 cup bread crumbs

1/2 cup chopped Toasted Pecans (recipe included)

1 tablespoon parsley -- chopped

Black pepper in a peppermill

1 large egg

Unsalted butter for greasing

Toasted Pecans - Makes 1 Pound

1 pound whole pecan halves or other nuts -- see note

2 tablespoons unsalted butter -- NO substitutes

Salt

 

Position a rack in the center of the oven and preheat it to 350 degrees F. Wash

the tomatoes and slice off the stem ends so that all the seed cavities are

exposed. Set the stem ends aside. Carefully scoop out the seeds and discard

them. Lightly salt the tomatoes and invert them in a colander to drain.

 

Put the crumbs, pecans, and parsley in a mixing bowl. Season with a healthy

pinch of salt, a few generous grindings of pepper, and toss until the

ingredients are uniformly mixed. Break the egg into a separate bowl and lightly

beat it until the yolk and white are well mixed. Add it to the crumb-nut-mixture

and stir until the egg has been absorbed into the crumbs.

 

Pat the tomatoes dry and fill the seed cavities with the crumb mixture (if there

is a little excess, spread it over the top). Replace the reserved stem ends over

the top of each tomato like a lid. Lightly butter a 9-inch square casserole or a

pie plate and put the tomatoes into it. Put the dish on the center rack of the

oven. Bake until the tomatoes are tender and their tops are beginning to wrinkle

and brown, about 45 minutes.

 

Toasted Pecans:

Position a rack in the center of the oven, and preheat the oven to 275 degrees

F. Spread the pecans on a wide, deep-rimmed pan. Roast them in the center of the

oven, stirring occasionally until they begin to color, about 45 minutes to an

hour. The nuts ill continue to darken and crisp as they cool, so don't let them

get too dark.

 

Cut the butter in bits, and add it to the pecans. Stir until it has just melted

and the nuts are evenly coated. Return them to the oven and toast for about 10

minutes more.

 

Salt the pecans to taste while they are still hot and toss them until they are

uniformly coated. Usually, the pecans are allowed to cool completely before

serving, but in the winter, I serve them still toasty-warm from the oven. To

store them (assuming you have very strange company and actually have leftovers),

make sure the pecans are completely cool and place them in a tightly sealed

container, such as a glass jar, a plastic storage bowl, or a tin box.

 

 

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NOTES : You can follow this recipe to toast almost any nut-almonds, cashews,

filberts, and walnuts all work well. The cooking time is the same for all of

them.

 

Curry spices are a popular seasoning for toasted pecans in the South, especially

during the holiday season. Allow 1 tablespoon of Curry Powder for a pound of

pecans. Add it with the butter in step2, before the final toasting, which will

help the curry flavor develop. Serve warm.