Monterey Cream-baked Tomatoes

1. 1

   Preheat oven to 325 degrees.

2. 2

   Slice the top half inch off the tops of the tomatoes and scoop out the insides.

3. 3

   Arrange the hollow tomatoes in a glass baking dish that is large enough to hold them and with room in between and sprinkle with 1/2 teaspoon salt.

4. 4

   Melt the butter in a skillet and saute the onion and garlic until it is translucent.

5. 5

   Stir in the crumbs and seasonings.

6. 6

   Stuff each tomato and mound the stuffing on the top of each one.

7. 7

   Pour the cream into the baking dish and bake 20 to 30 minutes.

8. 8

   The tomatoes should be soft but not mushy.

9. 9

   Remove tomatoes to a platter and pour the pan juices into a skillet and cook over medium heat to reduce slightly.

10. 10

    Pour the sauce around the tomatoes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.