Stuffed Rice Tomatoes

1. 1

   Wash and remove stems from stem end of tomatoes.

2. 2

   Take out seeds and pulp.

3. 3

   Sprinkle inside of tomatoes with salt or sugar, if no onion is desired.

4. 4

   Cook onion in butter until brown.

5. 5

   Add rice and tomatoes from which the water has been drained.

6. 6

   Salt and pepper.

7. 7

   Heat thoroughly.

8. 8

   Refill tomatoes with mixture.

9. 9

   Cover with buttered bread crumbs.

10. 10

    Bake 10 to 15 minutes in moderate oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.