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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "TOMATO-STUFF-PR" "V" "10/21/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "STUFFED TOMATOES" "tomatoes stuffed with bread crumbs, herbs and garlic"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fITomates \*(a` la proven\*(c,ale.
.PP
Goes well with most anything.
.PP
From JC, page 507.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3 large servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "baking dish, "
shallow, oiled or buttered, large enough to hold all tomatoes in one layer
.sp
.IG "3" "tomatoes,"
firm, ripe, about 3 inches in diameter
.IG "" "salt and pepper"
.sp
.IG "1 to 2" "cloves of garlic,"
mashed
.IG "3 Tbsp" "minced shallots"
or \fIgreen onions\fP
.IG "4 Tbsp" "minced herbs: "
fresh basil and parsley, or parsley only
.IG "1/8 tsp" "thyme"
.IG "1/4 tsp" "salt"
.IG "big pinch" "pepper"
.IG "1/4 cup" "olive oil"
.IG "1/2 cup" "fine, white, dry bread crumbs"

.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 400 F.
.SK 2
Remove the stems from the tomatoes.
Cut them in half crosswise.
Gently press and shake out the juice and seeds.
Sprinkle the halves lightly with salt and pepper.
.SK 3
Blend all ingredients of the stuffing in a mixing bowl.
Correct seasoning.
Fill each tomato with its proportion of the mixture
(several spoonfuls).
Sprinkle each tomato with a few drops of olive oil.
Arrange the tomatoes in the buttered baking pan;
do not crowd them.
The dish may be prepared ahead to this point.
.SK 4
Shortly before ready to serve,
place dish in the upper third of the preheated oven
and bake for 20 to 30 minutes,
or until the tomatoes are tender but hold their shape,
and the filling has browned lightly.
To brown, 
at the end it may be necessary to place under the broiler for a few minutes.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The amount of stuffing per tomato is double that suggested in the
original recipe.
If you want to be light on the stuffing, use six tomatoes instead of three
for the amount of other ingredients given.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
20 minutes preparation
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
