Baked Tomatoes Stuffed With Leeks Recipe

• 6 med Tomatoes
• 1 lrg Or possibly 2 small leeks
• 4 Tbsp. Extra virgin olive oil Salt & pepper Tabasco sauce
• 6 Tbsp. Dry bread crumbs
• 3 tsp Extra virgin olive oil
• 3 Tbsp. Minced parsley Preheat oven to 400 F.

1. Grease a shallow baking dish or possibly pan large sufficient to hold the 6 tomatoes.
2. Wash tomatoes and cut off stem end (not too close).
3. Using a tsp., scoop out seeds and pulp and throw away.
4. Turn tomatoes upside down on paper towels to drain and place in baking dish.
5. Wash leeks very thoroughly and pat dry.
6. Cut away the tough green tips.
7. Lay the leek pcs flat on a cutting board and slice crosswise very fine.
8. Heat the 4 Tbsp.
9. butter in a saute/fry' pan, add in leeks and cook till soft (don't overcook).
10. Season with salt, pepper, and Tabasco.
11. Spoon 1/6 of the cooked leeks into each tomato, then a Tbsp.
12. of breadcrumbs over them.
13. Place a 1/2 ts extra virgin olive oil on top of each tomato.
14. Lower oven temperature to 350 F and bake for 12 min.
15. Sprinkle with minced parsley and serve.

tomatoes, leeks, extra virgin olive oil salt, bread crumbs, olive oil, parsley preheat oven

Taken from cookeatshare.com/recipes/baked-tomatoes-stuffed-with-leeks-75935 (may not work)