Baked Stuffed Tomatoes With Bread Filling

Ingredients

• 12 large tomatoes
• 1 cup grated bread
• 1 tsp chopped sweet herbs
• Pinch nutmeg
• Salt and pepper to taste
• 1-2 laurel leaves (or peach leaves)
• 1 cup rasped bread crumbs
• Butter for dish

Method

1. 1 Carefully scoop out the inside of the tomatoes without breaking their shape. Reserve the tomato pulp.
2. 2 Pass the tomato pulp through a sieve. Mix with grated bread, sweet herbs, nutmeg, salt, and pepper. Stew for 10 minutes with laurel leaves, then remove leaves.
3. 3 Stuff the tomato shells with the mixture. Tie a string around each to maintain shape. Place in a buttered dish and sprinkle with bread crumbs.
4. 4 Bake in a moderate oven (350°F) until heated through. Remove strings and serve.