Stuffed Rice Tomatoes

Directions

1. 1
   Wash and remove stems from stem end of tomatoes.
2. 2
   Take out seeds and pulp.
3. 3
   Sprinkle inside of tomatoes with salt or sugar, if no onion is desired.
4. 4
   Cook onion in butter until brown.
5. 5
   Add rice and tomatoes from which the water has been drained.
6. 6
   Salt and pepper.
7. 7
   Heat thoroughly.
8. 8
   Refill tomatoes with mixture.
9. 9
   Cover with buttered bread crumbs.
10. 10
    Bake 10 to 15 minutes in moderate oven.