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Tomatoes with Herb Stuffing




Source of Recipe


Vegetarian_group@yahoogroups.com


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.

8 servings