Stuffed Tomatoes Bettina

Directions

1. Wash the tomatoes thoroughly and cut a slice one inch in diameter from the blossom end, reserving it for future use.
2. Carefully scoop out the pulp, being careful to leave the shell firm.
3. To the tomato pulp, add bread crumbs, left-over vegetables, chopped meat, egg, melted butter, salt and paprika.
4. Cook the mixture four minutes over the fire.
5. Fill the shells with the cooked mixture.
6. Put the slices back on the tomatoes.
7. Place in a small pan and bake twenty minutes in a hot oven.
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