Baked Stuffed Tomatoes

         Yield: 1 Servings
Categories: Penndutch, Vegetables

6 Tomato, large 1 c Bread crumbs 1/2 ts Salt 1 tb Onion, minced 1 Egg, well beaten 2 tb Butter, melted 1 ts Parsley, minced Pepper Remove the stem ends from tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.