Baked tomatoes stuffed with leeks
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Tomatoes |
| 1 | large | Or 2 small leeks |
| 4 | tablespoons | Butter |
| Salt & freshly ground black pepper | ||
| Tabasco sauce | ||
| ¾ | cup | Grated Swiss cheese |
| 6 | tablespoons | Dry bread crumbs |
| 3 | teaspoons | Butter |
| 3 | tablespoons | Chopped parsley |
Directions
Preheat oven to 400 F.
Grease a shallow baking dish or pan large enough to hold the 6 tomatoes.
Wash tomatoes and cut off stem end (not too close). Using a teaspoon, scoop out seeds and pulp and discard. Turn tomatoes upside down on paper towels to drain and place in baking dish.
Wash leeks very thoroughly and pat dry. Cut away the tough green tips. Lay the leek pieces flat on a cutting board and slice crosswise very fine.
Melt the 4 tablespoons butter in a saute' pan, add leeks and cook until soft (do not overcook). Season with salt, pepper, and Tabasco.
Spoon ⅙ of the cooked leeks into each tomato, then a tablespoon of cheese and a tablespoon of breadcrumbs over the cheese. Place a half-teaspoon of butter on top of each tomato. Lower oven temperature to 350 F and bake for 12 minutes.
Sprinkle with chopped parsley and serve.
_Classic American Cooking_ Pearl Byrd Foster, 1983 Simon & Schuster ISBN 0-671-44303-8 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-16-95
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