Pemberton Cookbook

Stuffed Tomatoes

This attractive entre is quick and easy for a cold lunch.

Servings 2




Cut off top of each tomato. Scoop out seeds. Set cut side down to drain.

Put a pinch of chopped basil in the bottom of each tomato.

Spoon filling into each tomato.

Top with parsley.

~Anne Pemberton, 2002

Page created May 31, 2003. Anne Pemberton. Edited Tue, June 3, 2003 . AP.