Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: Serves 4
Ingredients: breadcrumbs; 4 tablespoons chopped spring onions; butter; 2 tablespoons finely chopped parsley; 2 cloves garlic, finely chopped; 8 tablespoons shredded white bread; ½ pound cooked ham, finely chopped; salt and freshly ground black pepper; 8 large tomatoes

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

8 large tomatoes
butter
4 tablespoons chopped spring onions
2 <

Side dish

Method

Slice tops off tomatoes and scoop out interiors, being careful not to break cases. Chop pulp coarsely.

Melt ¼ pound butter in a large thick-bottomed frying pan, and sauté onions, garlic, parsley, ham and tomato pulp until onions are soft. Add shredded white bread which you have soaked in