Tomatoes Carni

• 6 ripe firm tomatoes
• 6 tsp. butter
• salt and pepper
• Provencal Crumb Topping (optional garnish)
• 4 lb. fresh peas, shelled
• 1 tsp. sugar
• 1/2 c. butter, cut into bits
• parsley, minced
• salt and pepper

1. Cut a slice from the top of each tomato and hollow out the insides using a teaspoon or grapefruit knife.
2. Leave only the meaty part which adhered to the skin.
3. Salt the insides; sprinkle with a pinch of sugar.
4. Turn upside down and drain for 30 minutes. Pat dry with paper towels.
5. Arrange in a shallow buttered baking dish.
6. Put small pat of butter in each tomato.
7. Bake in preheated 400u0b0 oven, occasionally brushing the outsides with some of the butter from the interiors, for 10 minutes.
8. Take care not to overcook or the tomatoes will lose their shape.
9. Fill with buttered fresh peas.

tomatoes, butter, salt, fresh peas, sugar, butter, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008781 (may not work)