Seasonal Public Service - Julia Childs' Baked Stuffed Tomato Recipe

Bake for 10 to 15 minutes, until bread crumbs are slightly browned but tomatoes still hold their shape.

(Save the tomato seeds and juice and add to/or make soup for another meal)

Bon Appetit

a word from me, Jeff Buster:  This dish is really delectible.   I can easily eat half of this recipe.  So if you are trying

to move tomatoes out of the garden in the autumn rush, prepare this dish, and invite me to dinner!

Recipe from Mastering the Art of French Cooking, Julia Child, Louisette Bertholle, Simone Beck, published 1970