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Abigail Fillmore's Whole Stuffed Tomatoes

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6 firm ripe tomatoes
1½ cups soft bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or drippings
Butter in dabs

Select tomatoes of equal size. Cut a piece from the stem-end of each and remove the centers, being careful not to break the walls.

For the stuffing, use the centers of the tomatoes (diced), crumbs, seasoning and the butter or drippings. Mix well. Sprinkle each tomato with salt & pepper, then fill quite solidly with the stuffing.

Into a baking dish, place the tomatoes with a dab of butter on each. Bake in a moderate oven (350- to 375-degrees) until tender, about 1/2 hour. Serve hot.

 

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