Recipe Details

Summary

Name: Italian Stuffed Tomatoes.

Category: International

Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion in butter, add the tomato pulp, a piece of

beef−marrow, 2 sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix

with bread−crumbs and a pinch of nutmeg. Then fill the tomatoes, sprinkle with buttered bread−crumbs and

bake until done. Serve on a platter with poached eggs. Garnish with croutons.