Tomatoes

Baked Tomatoes Stuffed with Leeks

This recipe can be easily adjusted based on how many leeks or tomatoes you want to use. Try CSA basil or even cilantro instead of the parsley.

6 medium tomatoes
1 large or 2 small leeks
4 tablespoons butter
Salt & pepper to taste
Tabasco sauce to taste
6 tablespoons dry bread crumbs
3 teaspoons olive oil
3 tablespoons chopped parsley

Preheat oven to 400 degrees F. 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 teaspoon, scoop out seeds and pulp and discard. Turn tomatoes upside down on paper towels to drain. 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 butter in a sauté' pan, add leeks and cook until just soft. Season with salt, pepper, and Tabasco.

Spoon 1/6 of the cooked leeks into each tomato, then a tablespoon of breadcrumbs over them. Place 1/2 teaspoon of olive oil on top of each tomato. Lower oven temperature to 350 degrees F. and bake for 12 minutes. Sprinkle with chopped parsley (or other herb) and serve.

Serves 6.

From fooddownunder.com.

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