Ingredients

8 large ripe tomatoes
2 carrots, finely chopped
1 green pepper, finely chopped
1 onion, finely chopped
5 tender ribs celery, finely chopped
3 C. chopped raw spinach
1 C. finely chopped parsley
3 Tbsp. butter, melted
1 egg, lightly beaten
1 C. soft bread crumbs
1/2 C. milk
salt and pepper to taste
1/2 tsp. nutmeg

Cooking Instructions

Preheat oven to 350°. Do not peel the tomatoes, but, for each, remove the core and scoop out most of the seeds and pulp to form a shell. Combine the remaining ingredients and use to fill the tomato cavities. Arrange the tomatoes in a baking dish and pour hot water around them to the depth of 1/4″. Bake for 15 minutes, or until tomatoes are heated through and the stuffing begins to brown. Serve immediately. Serves 8.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)