6 medium firm tomatoes
3 slices egg bread
3 tbsp unsalted butter, melted
4 tbsp brown sugar
Cut a thin slice from the top of each tomato. Scoop out most but not all
of the pulp. Set pulp aside. Sprinkle tomato cavities with salt. Toast
the bread slightly to keep it firm and give it color; cut into small
cubes. Spoon butter over cubes of toast and sprinkle with brown sugar.
Add 1/2 of the pulp you set aside to toast cubes quickly and fill
tomatoes with mixture. Place in greased baking pan and bake uncovered at
350° for 25 to 30 minutes.
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