Stuffed Tomatoes
6 slices of bread
6 firm tomatoes
1 small onion
6 sprigs parsley
egg yolks
1/2 teaspoon of salt
1/4 teaspoon pepper
2 tablespoons butter
Butter a baking dish. Put bread in food processor or blender and process until it is crumbs. Wash and dry tomatoes, cut off tops and remove pulp.Sprinkle insides of shells with salt and pepper. Put tomato pulp, onion, parsley, egg yolks and seasonings inot a food processor or blender and process until parsley and onion are finely chopped. Mix with the bread crumbs. Melt butter in a saucepan, add tomato mixture and cook over low heat for about 10 minutes. Fill fill tomatos with this mixture. Sprinkle bread crumbs on top if desired. Bake 20 to 25 minutes in a 350 degree oven or until soft.
