Stuffed Tomato Cups - cooking recipe

Ingredients

4 large tomatoes
dried basil leaves, crushed
1/2 lb. ground beef
1/4 c. chopped onion
2/3 c. herb-seasoned stuffing croutons
1/4 tsp. Worcestershire sauce
4 tsp. grated Parmesan cheese

Preparation

Cut tops
off
tomatoes; scoop out pulp.
Chop tops and pulp; drain.
Cut
sawtooth
edges
around
shells;
drain. Sprinkle inside
with
salt
and basil.
In skillet brown beef with onion; drain.
Stir in pulp, croutons, 1/2 teaspoon salt and Worcestershire;
stuff
shells.
Sprinkle
tomatoes
with cheese. Place in shallow baking dish; fill dish with 1/2 inch water.
Bake at 375\u00b0 for 25 to 30 minutes. Trim with parsley, if desired. Serves 4.