Baked Tomatoes, Stuffed
6 large tomatoes
cold cooked macaroni
a few drops of onion juice
1 - Cut the stem end of each of 6 large, well shaped tomatoes that have been wiped, a slice
large enough to allow room for removing the seeds and pulp without breaking then shells.
2 - With the inside of the tomatoes mix well an equal quantity of cold cooked macaroni, or rice,
or of bread-crumbs, a few drops of onion juice, a little salt, pepper and butter, and 1 tbsp chopped parsley.
3 - Now refill the shells with the mixture, replacing the slices cut from the tops.
4 - Let the tomatoes bake 1/2 hour in a moderate oven.