TOMATOES STUFFED WITH MEAT

6 servings

12 medium size firm tomatoes, 3 tablespoons margarine, ?/2 tablespoon salt,

Meat filling (page 58)

Cut the tomatoes around the top and take the lids off. Remove the pulp with the help of a small spoon. (Cut the pulp into small pieces and use them in the meat filling).

Stuff the tomatoes with the meat filling and put the lids on. Arrange them in a saucepan. Add 11/2 glasses of water, margarine and salt. Cover and cook on medium heat for 30-35 minutes, until they are tender.

Serve warm (if wished, with yoghurt to which some garlic may be added).

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