Stuffed Tomatoes

• 6 firm ripe tomatoes
• 1 large Vidalia or sweet onion, chopped
• 1 to 2 cloves garlic, minced
• 1/2 stick butter or margarine
• 1 (8 oz (224 grm).) package Pepperidge Farm herb stuffing
• 2 tbsp (30 ml) parsley
• Salt and pepper to taste

1. Cut slice from stem end of tomatoes.
2. Scoop out inside and leave shell intact.
3. Saute onion and garlic in butter until onion is transparent and not browned.
4. Add tomato pulp and cook 10 minutes.
5. Add stuffing, parsley, salt and pepper.
6. Toss lightly.
7. Stuff tomato shells with mixture.
8. Bake in a dish with a small amount of butter and water in bottem for 20 minutes at 350 degrees (175 C.).

firm ripe tomatoes, vidalia, garlic, butter, herb stuffing, parsley, salt

Taken from online-cookbook.com/goto/cook/rpage/000752 (may not work)