| Baked Stuffed Tomatoes |
| These tend to turn out a little watery, so they are best served in individual tomato-sized bowls |
| Ingredients: 4 tomatoes 1/4 c chopped onion sprinkle of pepper 5 diced mushrooms 1 1/2 tsp oil pinch of granulated garlic (even less if a powder) 1 Tbsp chopped parsley, or 1 tsp flakes cooked rice (amount varies) |
| Steps: Preheat oven to 375F Slice off tomato bottoms and scoop out insides Mix onion, garlic, mushrooms, and tomato pulp Pour into oil which has been placed in a 9x12" pan Bake at 375F for 4 minutes Remove from oven and pour mixture into a medium bowl Blend in cooked rice (judge how much you need from the size of the tomatoes) and seasonings Stuff tomatoes with mixture and bake at 375F for 10 minutes |
| From: More Than Beans and Cornbread: Traditional West Virginia Cooking by Barbara Beury McCallum |