Baked Tomatoes Stuffed With Leeks

1. 1

   Preheat oven to 400F Grease a shallow baking dish or pan large enough to hold the 6 tomatoes.

2. 2

   Wash tomatoes and cut off stem end (not too close).

3. 3

   Using a teaspoon, scoop out seeds and pulp and discard.

4. 4

   Turn tomatoes upside down on paper towels to drain and place in baking dish.

5. 5

   Wash leeks very thoroughly and pat dry.

6. 6

   Cut away the tough green tips.

7. 7

   Lay the leek pieces flat on a cutting board and slice crosswise very fine.

8. 8

   Melt the 4 tablespoons butter in a saute' pan, add leeks and cook until soft (do not overcook).

9. 9

   Season with salt, pepper, and Tabasco.

10. 10

    Spoon 1/6 of the cooked leeks into each tomato, then a tablespoon of cheese and a tablespoon of breadcrumbs over the cheese.

11. 11

    Place a half-teaspoon of butter on top of each tomato.

12. 12

    Lower oven temperature to 350 F and bake for 12 minutes.

13. 13

    Sprinkle with chopped parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.