Baked Tomatoes Stuffed With Leeks
Ingredients
6 medium tomatoes
1 large or 2 small leeks
4 Tbsp. olive oil
salt and pepper
Tabasco sauce
6 Tbsp. dry bread crumbs
3 tsp. olive oil
3 Tbsp. chopped parsley
Cooking Instructions
Preheat oven to 400 degrees Grease a shallow baking dish or pan large enough to hold the 6 tomatoes. Wash tomatoes and cut off stem end (not too close). Using a tsp., scoop out seeds and pulp and discard. Turn tomatoes upside down on paper towels to drain and place in baking dish. Wash leeks very thoroughly and pat dry. Cut away the tough green tips. Lay the leek pieces flat on a cutting board and slice crosswise very fine. Heat the 4 Tbls. butter in a sauté’ pan, add leeks and cook until soft (do not overcook). Season with salt, pepper, and Tabasco. Spoon 1/6 of the cooked leeks into each tomato, then a Tbls. of breadcrumbs over them. Place a 1/2 tsp. olive oil on top of each tomato. Lower oven temperature to 350 f and bake for 12 minutes. Sprinkle with chopped parsley and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)