posted by Summer 09-23-98 4:27 PM
Stuffed Tomatoes
6 - 8 medium tomatoes
2 Tbsps. Crisco Puritan Oil
1/3 cup chopped celery
2 Tbsps. chopped onion
2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1 Tbsp. snipped fresh parsley
1 tsp. dried basil leaves, crushed
1/8 tsp. black pepper
1/8 tsp garlic powder
Cut thin slice from top of each tomato and set aside. Scoop out centers
of tomatoes; chop pulp and reserve. Place shells,
upside-down, on paper towels to drain.
Preheat oven to 350 F. Heat Crisco Puritan Oil in medium saucepan. Add celery and onion. Cook and stir over medium heat until celery is tender. Remove from heat.
Add reserved tomato pulp, rice, Parmesan cheese, parsley, basil,pepper, and garlic powder. Mix well.
Evenly fill each tomato shell with rice mixture. Replace tomato tops, if desired.
Lightly oil 9-inch pie plate or round baking dish with Crisco
Puritan Oil. Place tomatoes in dish. Cover with
aluminum foil.
Bake at 350 F for 30 to 45 minutes or until tomatoes are tender.