Eben's baked stuffed tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Tomatoes |
| ¼ | teaspoon | Garlic powder |
| 4 | (1-inch) cubes Cheddar cheese | |
| 4 | teaspoons | Dijon-style mustard |
| ½ | cup | Chopped onion |
| 4 | dashes | Worcestershire sauce |
| 1 | teaspoon | Dried leaf basil or oregano (or to taste) |
| 4 | slices | Swiss cheese; thin (1/2 oz), each about 3x6-inch |
| 1 | tablespoon | Chopped chives or parsley |
Directions
Cut thin slice from top of tomatoes, then hollow out tomato, cutting out flesh to leave a shell with sides about ¼-inch thick & top opening about 2 inches wide. Chop tomato flesh. Layer garlic powder, Cheddar cheese, mustard & onion (in that order) in shells. Top onion with as much chopped tomato as will comfortably fit, then season with Worcestershire & basil or oregano. Fold each Swiss cheese slice in half; top each tomato with a folded slice, letting some of it hang over edges. (At this point you may cover & refrigerate up to a day). To bake, preheat oven to 350. Line a baking pan with foil. Arrange tomatoes in pan; bake 15 minutes or until cheese is bubbly & lightly browned. Serve hot. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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