Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Stuffed Tomatoes. Tomates Farcies. 6 Tomatoes. 1 Tablespoonful of Butter. 1 Cup of Wet Bread, Squeezed Thoroughly. Salt, Pepper and Cayenne to Taste. 1 Clove of Garlic (if desired.) 1 Onion. 1/4 Inch of Ham. 1. Wash the tomatoes, selecting… Read More