Ingredients
- 8 medium-sized tomatoes
- 1 breakfast cupful of breadcrumbs
- 1 teaspoonful each of finely chopped parsley, mint, and shallots
- 1 egg
- Pepper and salt
- 1 oz. of butter.
Directions
Make a stuffing of the breadcrumbs, parsley, mint, and eschalots, adding the egg well beaten, and seasoning.
Make a small opening in the tomato and take out the seeds with a teaspoon; fill the tomatoes with the stuffing, put them into a tin, place a bit of butter on each, pour half a teacupful of water in the tin, and bake the tomatoes 15 minutes.
Photo by Andrea Riezzo on Unsplash
