Baked Tomatoes and Green Beans Recipe by Ruth Paget
Serves 6
Ingredients:
-6 ripe firm tomatoes
-1 (14.5-ounce) can drained green beans
-1 cup melted butter
-1/4 cup slivered almonds
-1 cup warm Hollandaise sauce
Steps:
1-Preheat oven to 375 degrees Fahrenheit.
2-Wash and cut a slice from the top of each tomato. Scoop out the insides to leave the tomato hollow.
3-Sauté almonds in butter until lightly browned. Add green beans and mix for 5 minutes.
4-Place tomatoes on a baking sheet and fill with the green bean-almond mixture. Bake for 10 minutes.
5-Remove tomatoes from the oven and cover with the Hollandaise sauce. Return to the oven for 5 to 10 minutes until a glaze forms on the Hollandaise sauce. Serve immediately.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
