Stuffed Tomatoes

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 8 large tomatoes
    • butter
    • 4 tablespoons chopped spring onions
    • 2 <


    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