Ingredients
6 large firm tomatoes
1/2 yellow onion
2-3 pieces rye bread
1+ tablespoons fresh ground black pepper (to taste)
Preparation
1.cut the very top off of tomatoes and gently “hollow out” center with a spoon, discarding tops, seeds and pulp.
in bowl thoroughly mix finely diced onion with crumbled rye bread, grated parmesan and ground pepper
stuff hollowed tomatoes with parmesan/bread/onion mixture
place stuffed tomatoes in individual, greased (preferebly with olive oil) custard dishes or together in small greased baking dish
bake uncovered at 350 until cheese is melted and tomatoes just begin to wrinkle (approx 20 min)
