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New York City Chefs Daily Recipe for 5/16/2001 : Recipe for Stuffed Baked Tomatoes
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Stuffed Baked Tomatoes recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 5/16/2001 : Recipe for Stuffed Baked Tomatoes
"Stuffed Baked Tomatoes"

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  Arqua Restaurant
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"As we graze it grows"

4 large fresh tomatoes
1/2 pound fresh mushrooms, diced
1 medium size onion, chopped
3 cloves of garlic, crushed
1 medium size eggplant
2 tablespoons green olive oil
1/2 teaspoon Italian herb seasoning
1/2 cup black olives, diced
1/2 cup fresh Italian parsley, chopped
1/4 teaspoon cayenne pepper
1/2 cup Romano cheese, freshly grated

Preheat oven to 350 degrees.  Scoop out the center of the tomatoes and put them aside in a bowl.  In a large frying pan, sauté the mushrooms, onion, garlic, and eggplant in the olive oil over medium heat for 8 minutes.  Add the tomato pulp, Italian herb seasoning, olives, parsley, and cayenne pepper;  stir and cook together for 5 minutes.  Place the tomato shells in an oiled baking dish and fill each shell with the sautéed mixture.  Sprinkle each with Romano cheese and bake for 10 minutes.  Serves 4.  Serve as an appetizer or side dish with entrée.
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