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Appetizer
4 stuffed tomatoes
20 minutes
30 minutes
Melissa's Corporate Chefs
4 large organic tomatoes, tops removed, centers scooped out and reserved
1/4 cup butter
1/2 cup organic yellow onions, finely chopped
1/2 cup organic tomatoes centers from scooped out tomatoes
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon oregano
2 cups bread crumbs
1 bunch Italian parsley (flat leaf parsley)
Heat butter in a medium sized skillet. Add the onions and cook until tender.
Add 1/2 cup of the tomato centers to the onions and cook until tomato is softened.
Combine the spices and bread crumbs.
Add the onion and tomato mixture and the butter. Work the break and vegetable mixture until well combined to a stuffing consistency.
Fill the tomato cavities with the mixture. Place the tomatoes close together in a slightly greased baking pan (if small enough, use a muffin tin).
Replace the tomato tops, and bake at 350 degrees for 30 minutes, or until fork tender.
Carefully arrange tomatoes on a serving platter, garnished with fresh parsley.
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