Stuffed Tomatoes 26 Aug 13









Stuffed Tomatoes

4 ripe tomatoes

3 slices bread, torn in pieces

2 tbsp snipped parsley

1 tbsp sugar

1/2 tsp salt

1/2 tsp oregano

1 tsp thyme

1/4 tsp basil

1/8 tsp garlic powder

1/4 cup olive oil

Cut off a slice of top of tomato and scoop out and reserve center. Combine bread and seasonings with 1 tbsp of the oil and 2 tbsp of the reserved tomato liquid. Fill tomatoes with mixture. Place in shallow pan and sprinkle with remaining oil. Bake at 350 degrees for 30 minutes.