{"id":7063,"slug":"stuffed-tomatoes-2","title":"STUFFED TOMATOES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Tomatoes of uniform size","Grated bread crumbs","Parsley","Onion, a slice, minced","Salt","Paprika","Butter, melted, sufficient to moisten"],"ingredients_norm":["tomatoes of uniform size","bread crumb","parsley","onion slice","salt","paprika","butter sufficient to moisten"],"steps":["Select tomatoes of uniform size, cut a slice from the stem end and scoop out a portion of the pulp.","Have in readiness a dressing made from grated bread crumbs, parsley, a slice of minced onion, a high seasoning of salt and paprika and sufficient melted butter to moisten.","Fill this into the tomatoes and heap it up in the centers.","Place a bit of butter on top of each and bake in a quick oven until the vegetables are tender and the tops are delicately browned."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w36:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"295aedd438f60e5dfa923c554b4e689bfa9f8e79c84192d41560cc773cec648a","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-tomatoes-2"}