BAKED TOMATOES STUFFED WITH LEEKS
Yield: 6 servings
6 med Tomatoes
1 lg Or 2 small leeks
4 tbsp Olive oil
Salt & pepper
6 tbsp Dry bread crumbs
3 tsp Olive oil
3 tbsp Chopped parsley
Preheat oven to 400 F.
Grease a shallow baking dish or pan large enough to hold the 6 tomatoes. Wash tomatoes and cut off stem end (not too close). Using a teaspoon, scoop out seeds and pulp and discard. Turn tomatoes upside down on paper towels to drain and place in baking dish.
Wash leeks very thoroughly and pat dry. Cut away the tough green tips. Lay the leek pieces flat on a cutting board and slice crosswise very fine. Heat the 4 tablespoons butter in a saute' pan, add leeks and cook until soft (do not overcook). Season with salt, pepper, and Tabasco.
Spoon 1/6 of the cooked leeks into each tomato, then a tablespoon of breadcrumbs over them. Place a 1/2 tsp olive oil on top of each tomato. Lower oven temperature to 350 F and bake for 12 minutes.
Sprinkle with chopped parsley and serve.