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Stuffed Tomatoes
These make a lovely quick supper. Children love them as an evening meal and they're easy and fun to make.
Ingredients
6-8 even-sized tomatoes
Seasoning
3 mushrooms
2 small rashers veggie bacon
1/2 oz. margarine (or cooking oil for vegans)
2 tbsps. breadcrumbs (white or brown)
1 tsp. chopped parsley
1 tbsp browned crumbs
1tsp grated (vegan) cheese
Buttered toast (leave the buuter if you're vegan)
Method
Cut the top off of each tomato and save the 'lid.'
Remove the tomato pulp and sieve it - put it to one side.
Chop the mushrooms and veggie bacon and cook in the oil for a few minutes.
Add breadcrumbs, seasoning and parsley, and enough tomato pulp to moisten.
Fill tomatoes with this, sprinkle with browned crumbs mixed with cheese, and replace the "lids".
Bake in a moderately hot oven (400° F.) for about 10 minutes until cooked but not broken.
Serve on rounds of buttered toast.