Savannah Stuffed Tomatoes
Beans, Greens and Sweet Georgia Peaches
Savannah Stuffed Tomatoes
Beans, Greens and Sweet Georgia Peaches
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4 medium ripe tomatoes (about 2 pounds) salt 1/2 cup bread crumbs 1/2 cup toasted pecans 1 tablespoon chopped parsley black pepper in a peppermill 1 large egg unsalted butter, for greasing Directions: Position rack in the center of the oven and preheat it to 350°F. Wash the tomatoes and slice off the stem ends so that all the seed cavities are exposed. Set the stem ends aside. Carefully scoop out the seeds and discard them. Lightly salt the tomatoes and invert them in a colander to drain. Put the crumbs, pecans and parsley in a mixing bowl. Season with a heathy pinch of salt, a few generous grindings of pepper, and toss until the ingredients are uniformly mixed. Break the egg into a separate bowl and lightly beat it until the yolk and white are well mixed. Add it to the crumb and nut mixture and stir until the egg has been absorbed into the crumbs. Pat the tomatoes dry and fill the seed cavities with the crumb mixture. If there is a little excess, spread it over the top. Replace the reserved stem ends over the top of each tomato like a lid. Lightly butter a 9 inch square casserole or a pie plate and put the tomatoes into it. Put the dish on the center rack of the oven. Bake until the tomatoes are tender and their tops are beginning to wrinkle and brown, about 45 minutes. Serves 4. |