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Categories:Viewed: 35 - Published at: 7 years ago
Ingredients
- 6 ripe firm tomatoes
- 6 tsp. butter
- salt and pepper
- Provencal Crumb Topping (optional garnish)
- 4 lb. fresh peas, shelled
- 1 tsp. sugar
- 1/2 c. butter, cut into bits
- parsley, minced
- salt and pepper
Method
- Cut a slice from the top of each tomato and hollow out the insides using a teaspoon or grapefruit knife.
- Leave only the meaty part which adhered to the skin.
- Salt the insides; sprinkle with a pinch of sugar.
- Turn upside down and drain for 30 minutes. Pat dry with paper towels.
- Arrange in a shallow buttered baking dish.
- Put small pat of butter in each tomato.
- Bake in preheated 400° oven, occasionally brushing the outsides with some of the butter from the interiors, for 10 minutes.
- Take care not to overcook or the tomatoes will lose their shape.
- Fill with buttered fresh peas.
