- 6 creole tomatoes
- Salt and pepper
- 1 1/2 teaspoons [7.5 g] sugar
- Bread crumbs
- Dried parsley
- 3 tablespoons [45 g] garlic butter
|
- Cut a 1/2 inch [1.5 cm] thick slice from top of each tomato; chop slices.
- Scoop-out and chop almost all of the inside of each tomato.
- Salt, pepper and lightly sprinkle the inside with a little sugar; drain tomatoes upside-down on paper towels.
- Into a small casserole, meld garlic butter; add chopped tomato tops and pulp.
- Cook over high heat until juice is almost completely evaporated and tomatoes are soft.
- Add enough bread crumbs to get a thick mixture.
- Add some salt and pepper; sprinkle with parsley and remaining sugar.
- Mix; stuff drained tomatoes with mixture.
- Dot with garlic butter; arrange into a buttered baking dish just large enough to hold the tomatoes.
- Bake for 10 minutes into a preheated 450°F [230°C] oven; brown under broiler.
|
