Stuffed Tomatoes

Name: Stuffed Tomatoes
Ingredients: 4 large or 6 medium tomatoes; 1 onion; 2 Tbsp. oil; 2 stalks celery; 1 green pepper; 1 c. fresh corn; 1/2 c. chopped summer squash; 1/2 c. chopped mushrooms; 1/4 c. or more bread crumbs; 1/4 c. grated sharp cheese; 1/2 tsp. salt

11 ingredients

5 steps

Ingredients

4 large or 6 medium tomatoes
1 onion
2 Tbsp. oil
2 stalks celery
1 green pepper
1 c. fresh corn
1/2 c. chopped summer squash
1/2 c. chopped mushrooms
1/4 c. or more bread crumbs
1/4 c. grated sharp cheese
1/2 tsp. salt

Directions

1

Choose firm and ripe tomatoes.
2

Vary the vegetables according to season (asparagus and garden peas are delightful when available).
3

Preheat oven to 350°.
4

Cut tops off tomatoes and remove pulp carefully with a teaspoon, leaving the flesh around the sides.
5

Salt the shell lightly and invert to drain. Chop the pulp.