In August we harvest tomatoes by the bushel
basket from our kitchen garden. Besides eating them right from tile vine,
or making sauce with them or slicing the 1 lb ones for tomato bacon and
lettuce sandwiches, one of the easiest meals to make on a hot day is
Stuffed tomatoes.
Take 4 large tomatoes, rinse under cold water, slice the top off and scoop
out the pulp and reserve it. Chop F2 of a large onion and place in a bowl
with 1/2 cup bread crumbs, I teaspoon chopped parsley, I teaspoon chopped
fresh basil, a dash of garlic powder, and a few shakes of salt and pepper.
Drain the Juice from the tomato pulp and add to your dry ingredients. Mix
well and add 4 tablespoons Parmesan cheese. Mix again and fill your tomato
shells. Dot the tops with butter and place on a baking sheet In a 350
degree oven for about 25 minutes. Serve hot or cool. Makes a delicious
side dish or light lunch.