Cut a lid off the tomatoes at the base of the
Cut off tops of tomatoes, leaving 1 corner still attached
b>for another use; see Kitchen Tips.) Season the inside of the tomatoes
While bacon is cooking, wash tomatoes and slice off stem ends
Put rice and lentils in boiling and cover.
Cook for 10 minutes.
Meanwhile, melt the butter and slowly fry the onion until golden brown.
While that is frying, slice the tops off the tomatoes and reserve.
Scoop out the middles and chop.
Add rice and lentils to the onion and mix well.
Stir through the mint and season to taste.
Fill the tomatoes and replace the tops.
Stand in a baking dish.
Mix the oil and garlic with the chopped tomatoes and pour around the stuffed tomatoes.
Bake in hot oven for 10- 15 minutes.
killet, cook garlic in margarine for 30 seconds.
Stir in
n boiling water. Cover. Cook for 10 minutes over medium heat
br>Remove the tops from tomatoes; scoop out the insides. Chop
spoon into the hollowed-out tomatoes. Place 2 strips American cheese
Remove and discard the tops from tomatoes. Scoop out the tomato pulp.
Put it through a coarse sieve and mix it thoroughly with the tuna and 2 slices of bread trimmed of crust and crumbled with garlic powder and basil.
Divide the filling among the tomatoes.
Sprinkle the tomatoes with the dry bread crumbs and Parmesan mixed with the melted butter.
Arrange the stuffed tomatoes in an oiled baking dish.
Bake at 375\u00b0 for 20 minutes or until they are heated through and the topping is browned.
Preheat the oven broiler.
Slice the tops off of the tomatoes and hollow out by removing the seeds.
In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.
Cut tops off tomatoes; discard.
Carefully scoop pulp
teak knife, slice tops off tomatoes and reserve tops.
Using
Cut a slice from stem end of each tomato and scoop out the pulp.
Place pulp in mixing bowl and add the rest of the ingredients except butter.
Mix thoroughly and fill each tomato shell.
Arrange stuffed tomatoes in baking dish.
Add 1/2 tablespoon butter to each tomato.
Add 1/4 cup hot water to baking dish and bake in moderate oven at 350\u00b0
for 25 minutes.
Serve at once.
Serves 6.
poon to hollow out the tomatoes, leaving the outer shells (approximately
In a large bowl, toss all ingredients together except for the tomatoes, and set aside. Slice tops off tomatoes and remove insides. Fill each tomato with 1/2 cup corn-rice mixture and serve.
ently. Set aside.
Cut tomatoes across 3 times (crossing in
For the polenta:
Bring water
ven to 200\u00b0C.
FOR THE MEATLOAF:
Boil potatoes
Slice the tops off the tomatoes and set aside. Scoop out