BAKED STUFFED TOMATOES

This recipe is perfect for the Summer season as it uses some of those MANY tomatoes from your garden. It emphasizes the sweet and juicy flavor of the ripe tomato as well as the farm fresh egg baked inside. If you are using extra large tomatoes try filling the hollowed out cavity with a jumbo egg or 2 small eggs. I hope you enjoy this delicious meatless dish. It's been a family favorite for many years.

EQUIPMENT: 9X13-inch glass baking dish, measuring spoons, large tablespoon, can opener, sharp knife, cutting board and toaster

SUPPLIES: 4 large ripe tomatoes, 4 extra large eggs, 1 stick butter, 1 can vegetable broth (or beef broth as shown), salt and pepper, salt-free seasoning (Mrs. Dash Table Blend ), dried parsley flakes and hearty thick sliced white bread

BATH TIME!....

Thoroughly wash the tomatoes.

CORE THE TOMATOES.....

With a sharp knife, core the tomatoes.

CUT OFF TOP 2 INCHES....

Cut off the top 2-inches of each tomato and place in baking dish, cutting into smaller pieces if needed. You can use these tomato pieces to help balance the tomatoes in the baking dish, if needed.

SCOOP OUT INSIDE FLESH.....

With a sharp knife, CAREFULLY cut around inside perimeter on tomato to help loosen the flesh, then, scoop out tomato seeds and some of the flesh with a tablespoon, being careful not to break the skin. Put the scooped out portions in the baking dish.

TIME FOR THE SEASONING.....

Sprinkle inside of tomatoes with salt, pepper and table blend seasoning. Then place a generous pat of butter in each.

FINISHING TOUCHES.....

Crack an egg into each tomato; pour broth around tomatoes in baking dish; cover eggs with another generous pat of butter and sprinkle more seasoning and dried parsley flakes on top.

TIME TO BAKE....

Place oven rack in middle position and heat oven to 375 degrees F. When ready, place tomatoes in oven and bake for 1 hour or until eggs are done to your liking.

MAKE THE TOAST....

Meanwhile, toast 4 pieces of bread and spread with butter.

THERE GOES THE OVEN TIMER!!!

Your baked stuffed tomatoes are ready to eat! Just scoop out of the baking dish and place (whole) on the toasted bread. Don't forget to spoon some of that good buttery, tomato-y broth over all! Enjoy!