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Classic
Cook Books
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page 215
Method:
Cut the tops of the tomatoes in such a way as to leave them partly attached to
the whole ones, in order to act as lids; then, after digging out the inside of
each tomato with the aid of either a spoon or a sharp knife, fill lightly with
the stuffing made of the ingredients listed above and prepared in the following
manner:
Cut the oysters into halves, thirds or quarters, adding the finely chopped
onions, the juice of the garlic, the finely cut parsley and the well-crushed
crackers. Season to taste and mix well.
The stuffed tomatoes should then be arranged in a suitable pan, side by side,
and after covering the whole with a little more crushed crackers, bake in a
moderately hot oven until well cooked.
Serve hot.
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Classic
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