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Tomatoes Stuffed

Cut a thin slice off the tops of eight large, firm tomatoes and with a spoon carefully lift out the pulp. Rub it through a sieve, discarding the seeds.

To the juice add half a cup of stale bread crumbs, two tablespoons of melted butter, a dust of salt, pepper and paprika and half a teaspoon of minced parsley.

Stuff the tomato shells with this, put a bit of butter on top of each and set in a hot oven for ten minutes.