Stuffed Rice Tomatoes - cooking recipe

Ingredients

6 medium sized tomatoes
3/4 c. cooked rice
2 Tbsp. butter

Preparation

Wash and remove stems from stem end of tomatoes.
Take out seeds and pulp.
Sprinkle inside of tomatoes with salt or sugar, if no onion is desired.
Cook onion in butter until brown.
Add rice and tomatoes from which the water has been drained.
Salt and pepper.
Heat thoroughly.
Refill tomatoes with mixture.
Cover with buttered bread crumbs.
Bake 10 to 15 minutes in moderate oven.