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Friday, October 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

STUFFED TOMATOES
Vegetables & Side Dishes
Contributed by: JANET ASHBY
Ingredients:
  • Two medium ripe tomatoes
  • Salt and pepper
  • Fresh basil, chopped
  • 1 cup grated cheese
  • 1 cup freshly grated bread crumbs (white or whole wheat)
  • 1 small onion, peeled and finely chopped
  • Fresh parsley
Wash tomatoes, cut tops off and remove the flesh and seeds. Discard seeds and core, but put the flesh in a medium bowl.
Add breadcrumbs, cheese, salt, pepper, onion, basil and parsley to the tomato flesh and mix well. Fill empty tomatoes with the mixture, and sprinkle more salt and pepper to taste over the top.
This can be eaten cold as is, or put under the broiler for a few minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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