Baked Stuffed Tomatoes

• 8 medium size tomatoes
• 1 small onion, chopped fine
• 1 c. ground beef or 1/2 c. beef and 1/2 c. breakfast sausage
• 2 c. stale bread, softened in milk
• 2 cloves garlic, minced
• 1 egg, beaten
• 1/4 stick butter
• seasoned salt and pepper to taste
• Italian style bread crumbs
• grated Parmesan cheese
• pinch of oregano
• pinch of basil leaf

1. Scoop inside pulp from tomatoes and turn upside down to drain. Fry onion to light brown in butter, add pulp and meat.
2. Cook until almost all water is out of tomatoes.
3. Squeeze out all surplus milk in bread and measure 1 1/2 cups.
4. Add this to meat mixture, add egg and garlic, salt, pepper, oregano and basil leaf. Mix all ingredients well and cook until almost dry.
5. Stuff tomato shells with this dressing and sprinkle top with bread crumbs and Parmesan cheese.
6. Bake at 350u0b0 for about 15 minutes.

tomatoes, onion, ground beef, bread, garlic, egg, butter, salt, italian style bread crumbs, parmesan cheese, oregano, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616107 (may not work)