Tomatoes Peggy


These are stuffed and baked tomatoes. From a cookbook I got in Washington Area. From a South Carolina senator’s wife.  This recipe serves 6


  • 6 meduim firm tomatoes
  • 2 cups cheese cracker crumbs, crush in processor or rolling pin
  • 1 medium onion, chopped Onions, raw
  • 1 stick butter Butter, with salt
  • 1 can artichoke hearts Artichokes, hearts


Step 1

Saute onion in butter. Leave skin on tomatoes, slice off top and remove inside using a grapefruit knife or spoon into a bowl. Drain tomato shell on paper towel. Add onions to tomato mixture. Add cracker crumbs. Place an artichoke in tomato shell and fill with tomato mixture Place in baking dish and bake at 325F for 15 mins


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