Stuffed Tomatoes I

Wednesday, January 7th, 2015


  • Medium sized tomatoes
  • Parmesan cheese
  • Ritz crackers
  • Salt and pepper
  • Butter


  1. Cut tops off tomatoes and scoop out the pulp including part of the ribs.
  2. Lightly salt and pepper the inside of the tomato.
  3. Crush crackers (4 or 5 per tomato) with salt and pepper.
  4. Fill tomatoes about two thirds full with Parmesan.
  5. Fill the remaining space in tomatoes with generous amount of crushed crackers.
  6. Top with a big dollop of butter.
  7. Bake for one hour at 350.

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