Shara’s Stuffed Tomatoes
This is my daughter’s recipe.
- halved tomatoes
- salt and pepper to taste
- 2 T. bread crumbs
- 2 T. olive oil
- 1 minced garlic clove
- grated Romano cheese
1. Grease a baking dish. Preheat oven to 300 F.
2. Place tomato halves in a baking dish. Sprinkle with salt and pepper.
3. Combine bread crumbs, olive oil and garlic in a bowl. Spoon on tomato halves.
4. Sprinkle on cheese and basil. Bake in preheated oven or under the broiler until brown.
Ruth’s Iraqi Stuffed Pumpkin
My longtime friend Ruth made this recipe.
- 2 pounds cleaned pumpkin
- margarine pieces
- 3 cups cooked rice
- ½ cup raisins
- ¼ cup finely chopped nuts
- brown sugar
1. Preheat oven to 350 F. Grease a baking dish.
2. Place pumpkin in a baking dish. Dot with margarine pieces. Sprinkle with cinnamon. Bake for 30 minutes.
3. Meanwhile, oil a frying pan. Fry rice with cinnamon and ginger until brown. Add 2 cups of water and simmer.
4. Spoon rice into pumpkin and bake for 1 hour.
5. Fry raisins and nuts a few minutes and add to pumpkin. Sprinkle brown sugar on top. Bake until pumpkin is soft.
This came from an American food magazine, not dated.
1½ pounds zucchini, halved and quartered with pulp removed
1½ cups seasoned bread crumbs
3 T. olive oil
1½ cups tomato sauce with onion
¾ cup freshly grated Parmesan cheese (optional)
1. Heat oil in a frying pan, add zucchini quarters, cover and cook until lightly brown. Reduce heat to low, cover and cook for 10 minutes more. Transfer to a baking dish.
2. Place pulp in a bowl and stir in bread crumbs. Spoon bread crumbs into cavities. Top each with 1 T. tomato sauce. If using cheese, sprinkle each with 1T. cheese.
3. Broil 3 inches from heat source 3-4 minutes until sauce bubbles (and cheese melts if using it).
Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications, who lives in Jerusalem, where she leads walks of the Jewish food market, Machaneh Yehudah, in English.