Baked Stuffed Tomatoes
Source of Recipe
BBR
Recipe Introduction
Posted by: homesweethome
List of Ingredients
8 medium size tomatoes
1 1/4 teaspoons salt, divided
2 cups zucchini, finely chopped
2 small onions, chopped
1/4 cup green pepper, finely chopped
1/2 teaspoon minced garlic
1/2 teaspoon sugar
3 tablespoons olive oil, divided
1/2 cup soft bread crumbs
1/4 cup chopped parsley, divided
1 tablespoon dried basil
2 teaspoons red wine vinegar
3/4 teaspoon ground pepper
Collar green leaves
Endive
Recipe
Cut top quarter off tomatoes. Chop top quarters; reserve. Scoop out pulp: sprinkle inside of each tomato shell with 1/8 teaspoon salt and invert on paper towels to drain. Combine zucchini, onion, green pepper, garlic, sugar, reserved chopped tomato and 2 tablespoons olive oil in a large skillet. Cook until vegetables are tender. Remove from skillet with slotted spoon. Add remaining 1 tablespoon olive oil to skillet: add bread crumbs and cook until golden. Add vegetable mixture. Stir in 2 tablespoons parsley, basil, vinegar, pepper and remaining 1/4 teaspoon salt. Spoon mixture into tomato shells and place in lightly greased 9x13x2-inch baking dish. Sprinkle with remaining 2 tablespoons parsley and bake at 325° for 10 minutes.
Garnish serving platter with collard leaves and endive.
Serves 8
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