Stuffed Tomatoes

Ingredients

• Twelve large tomatoes
• Salt
• Pepper
• Thyme
• One tablespoon of butter
• Bread crumbs

Directions

1. Preheat the oven.
2. Take twelve large tomatoes and take out as much of the pulp and seed as you can with convenience scoop out, without injuring the form. 
3. Chop up the pulp. 
4. Add salt, pepper, thyme, and one tablespoon of butter to the pulp. 
5. Add bread crumbs to the mixture to create a stuffing.
6. Put the mixture back into the skins.
7. Bake the skins in the oven until done. 

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019