Eben's baked stuffed tomatoes

Yield: 4 Servings

Measure Ingredient
4 mediums Tomatoes
¼ teaspoon Garlic powder
4 \N (1-inch) cubes Cheddar cheese
4 teaspoons Dijon-style mustard
½ cup Chopped onion
4 dashes Worcestershire sauce
1 teaspoon Dried leaf basil or oregano (or to taste)
4 slices Swiss cheese; thin (1/2 oz), each about 3x6-inch
1 tablespoon Chopped chives or parsley

Cut thin slice from top of tomatoes, then hollow out tomato, cutting out flesh to leave a shell with sides about ¼-inch thick & top opening about 2 inches wide. Chop tomato flesh. Layer garlic powder, Cheddar cheese, mustard & onion (in that order) in shells. Top onion with as much chopped tomato as will comfortably fit, then season with Worcestershire & basil or oregano. Fold each Swiss cheese slice in half; top each tomato with a folded slice, letting some of it hang over edges. (At this point you may cover & refrigerate up to a day). To bake, preheat oven to 350. Line a baking pan with foil. Arrange tomatoes in pan; bake 15 minutes or until cheese is bubbly & lightly browned. Serve hot. Makes 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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