Add another layer of crumbs and the remainder of
the tomatoes, sprinkle with salt and pepper, and again dot with butter.
Place the remainder of the crumbs on top. Bake in a hot oven until well
heated through and the crumbs on top are brown. Serve hot from the
baking dish.
118. STUFFED TOMATOES.--Tomatoes prove to be very satisfactory when
stuffed with a well-seasoned stuffing and then baked. Medium-sized
tomatoes that are firm and unblemished should be selected for stuffing.
STUFFED TOMATOES
(Sufficient to Serve Six)
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.
[Illustration: FIG. 20]
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.
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