Baked Tomatoes Stuffed With Leeks Recipe

1. 1

   Grease a shallow baking dish or possibly pan large sufficient to hold the 6 tomatoes.

2. 2

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

3. 3

   Using a tsp., scoop out seeds and pulp and throw away.

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 pcs flat on a cutting board and slice crosswise very fine.

8. 8

   Heat the 4 Tbsp.

9. 9

   butter in a saute/fry' pan, add in leeks and cook till soft (don't overcook).

10. 10

    Season with salt, pepper, and Tabasco.

11. 11

    Spoon 1/6 of the cooked leeks into each tomato, then a Tbsp.

12. 12

    of breadcrumbs over them.

13. 13

    Place a 1/2 ts extra virgin olive oil on top of each tomato.

14. 14

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

15. 15

    Sprinkle with minced parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.