Stuffed Tomatoes

I think you can have tomatoes with just about any dish. The slight acidity of the tomato blends especially well with red meats, and especially with roast lamb. For this very easy recipe, they can be stuffed in advance, and baked just before serving. Here, I had them with Pecan Crusted Catfish.

It’s time to do this one again.

Stuff the tomatoes with a nice rice mixture of garlic, broccoli, scallions, cheese. & parsley

Topped with a little cheese and baked at 375 for about 20 minutes

Pecan Crusted Catfish

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