Craig Claiborne

Tomatoes Stuffed with Chicken Livers

Preparation info

  • 8

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 8 firm tomatoes
  • Salt and freshly ground black pepper
  • ½ pound fresh mushrooms

Method

  1. Preheat oven to moderate (350°F.).

  2. Wash and dry the tomatoes. Cut off a thin slice from the stem end of each tomato and scoop out the pulp. Season the tomato shells lightly with salt and pepper and reserve; reserve half of the pulp.

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