Tomato Recipes

Battleview’s Stuffed Tomatoes

6 medium tomatoes
1/3 cup bread crumbs
1/4 cup green peppers, chopped
1 teaspoon salt
1/4 cup Parmesan cheese
6 pieces of fried bacon

Preheat oven to 350 degrees F. Remove stem and top of tomatoes. Remove the pulp from each tomato, leaving 1/2 inch wall. Chop tomato pulp. Mix pulp with the remaining ingredients. Fill each tomato with mixture and place in an ungreased baking dish. Bake for 25 minutes. Garnish with parsley.

Battleview’s Parslied Baked Tomatoes

4 medium tomatoes
1/4 cup Parmesan cheese
Salt and pepper

Preheat oven to 375 degrees F. Cut stem ends from tomatoes. Cut in half crosswise. Sprinkle cut surface with cheese, salt, pepper and parsley. Bake 15 to 20 minutes.

Battleview’s Scalloped Tomatoes

1/4 cup butter
1/2 teaspoon basil
1 small onion
1/4 teaspoon pepper
2 cups bread crumbs
5 medium tomatoes, sliced
1 teaspoon salt
4 teaspoons sugar

Preheat oven to 375 degrees F. In Frying Pan, over medium heat, cook onion in butter until tender. In a bowl, combine bread crumbs, basil, salt and pepper. In a 1-1/2 quart baking dish, place 1/4 of the tomato slices and their liquid, sprinkle with 1 teaspoon of sugar and 1/4 of the bread crumb mixture. Continue layering, ending with the bread crumb mixture. Cover and bake for 35 minutes or until hot and bubbly.