Baked Tomatoes By Paula Deen Recipes

Steps:

• Preheat oven to 350 degrees.
• Slice the stem ends off the tomatoes. Cut the tomatoes in half and place cut side up in a 13x9 baking dish.
• In a 10-inch skillet over low heat, melt the butter. Stir in the bread crumbs, cheese, Worcestershire sauce, salt, pepper, thyme, and hot sauce.
• Place 2 tablespoons of the mixture over each tomato half.
• Bake for 30 minutes, until topping is browned.

Steps:

• Preheat the oven to 350 degrees F.
• In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
• Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
• Crumble the ground beef in a large skillet.
• Cook over medium-high heat until fully cooked, with no pink color remaining.
• Drain the fat from the meat, and then add the ground beef to the stockpot.
• Simmer for 20 more minutes.
• Cook the pasta according to the package directions.
• Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
• Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
• Bake in the oven for 30 minutes.
• Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
• Cut into squares before serving.
• House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.