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BAKED STUFFED TOMATOES 4 medium tomatoes 1 1/2 tsp. salt 1/2 c. onion bouillon 1/4 c. dehydrated onion flakes 1 small garlic clove, minced 8 oz. drained, canned tuna fish 2 slices white bread, coarsely crumbled 3 Tbsp. finely chopped fresh parsley 2 Tbsp. capers 2 Tbsp. vegetable oil Slice tops from tomatoes and gently hollow out centers, leaving shells about 1/4-inch thick. Sprinkle with salt. In skillet, cook onion flakes and garlic in onion bouillon over moderate heat five minutes. Stir in tuna fish and bread crumbs and cook two minutes longer. Remove from heat. Add parsley, capers and oil; mix well. Spoon 1/4 the mixture into each tomato shell. Bake at 325 degrees for 20 minutes. Makes 2 luncheon servings, 2 stuffed tomatoes each. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |