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Craig Claiborne
Tomatoes Stuffed with Ham and Rice
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Preparation info
Yield:
6
Servings.
Difficulty
Easy
Appears in
Craig Claiborne's Southern Cooking
By
Craig Claiborne
Published
1987
About
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Recipes
Contents
Ingredients
6
firm,
ripe tomatoes
(about
3½
pounds
)
6
tablespoons
butter
Americas
United States
Dinner
Method
Preheat the oven to
425 degrees
.
Cut away and discard the core from each tomato. Slice the tomatoes in half to prepare them for stuffing. Cut out a small portion from the center of each tomato half. Squeeze the tomato halves gently to remove some of the s