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These stuffed tomatoes from southern France are delicious served with soup, pasta, or rice dishes.
|Directions||Preheat oven to 400º.
Cut the tomatoes in half (top and bottom halves, rather than left/right) and place in pan.
Scoop out the seeds and pulp. Discard the seeds, but put the pulp into a bowl. Mix in the remaining ingredients, except for a few T of the olive oil.
Fill the tomatoes, drizzle with the remaining olive oil, and bake for about 30 minutes, until brown.
|Notes||Adapted from Deborah Madison’s Vegetarian Cooking for Everyone.|
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Laura K. Lawless
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