Stuffed Tomatoes

Ingredients

• large tomatoes
• 1 tablespoon butter
• 1 small onion, chopped
• bread crumbs
• milk or water
• pepper
• coarse sea salt
• cold meat or fowl, chopped (optional)
• small piece of bacon (optional)
• 1 egg yolk (optional)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 350°F (175°C).

2. Scoop out a small place in the top of each tomato.

3. In a skillet, fry the chopped onion in butter until nearly done.

4. Add moistened bread crumbs, pepper, and salt to the onion; mix well.

5. Fill the tomatoes with the stuffing and place a small bit of butter on top.

6. Alternatively, mix chopped cold meat or fowl with bacon, onion, bread crumbs, pepper, salt, and egg yolk; fill the tomatoes.

7. Place the stuffed tomatoes in a baking dish, sprinkle with bread crumbs, and add small bits of butter.

8. Bake until heated through.