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STUFFED TOMATOES
Stuffed Tomatoes
This recipe I learned from my grandmother. I had to actually go there and watch her, because she never wrote anything down.
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PrintINGREDIENTS
- Cooking Time: 35 to 45 minutes
- Preparation Time: 30 to 40 minutes
- 10 to 12 medium size garden tomatoes
- 1/2 pound ground meat
- 3 hard boiled eggs
- 1/2 can of black olives
- salt and pepper
- fresh parsley
- onion flakes or powder
- garlic powder
- 3/4 cup bread crumbs
- olive oil
- Parmesan cheese
DIRECTIONS
Boil the ground meat for about 15 minutes, drain, set aside and cool.
Cut off the tops of the tomatoes.
Scoop out the pulp from the tomatoes with a teaspoon and place in a bowl.
I use a food processor, but you could chop by hand the eggs, olives and parsley.
Add to the ground meat and then add the salt, pepper, onion flakes and garlic powder, bread crumbs and the reserved pulp.
Drizzle with olive oil.
Mix together.
Stuff mixture into tomatoes.
Sprinkle cheese on top.
Bake in a 9x 13 pan for 35 to 45 minutes at 350 degrees.
Do not over bake.
RECIPE BACKSTORY
This recipe I learned from my grandmother. I had to actually go there and watch her, because she never wrote anything down.
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Author: Gram Sica
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