TOMATOES, BAKED (330)    RECIPE (114)

• TOMATOES, FRESH
  QUANTITY:   25
  ASSOCIATED NUTRIENT:   TOMATOES, RAW
  NUTRIENT AMOUNT IN LBS.:   22.75
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .09375
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .09375
• BREADCRUMBS
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   BREADCRUMBS, DRY, GRATED
  NUTRIENT AMOUNT IN LBS.:   .25
• MARGARINE, SALTED, BULK
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .75
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125

1) CUT CONE SHAPED PIECE FROM CENTER OF EACH TOMATO. PLACE ON PANS
   AND RETAIN FOR STEP 3.
2) RECONSTITUTE ONIONS. COMBINE AND MIX ONIONS, BREADCRUMBS,
   MARGARINE AND SALT.
3) PLACE 2 TEASPOONS OF MIXTURE IN EACH TOMATO.
4) BAKE UNTIL TOMATO IS TENDER.