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Baked Stuffed Tomatoes
 
 

6 medium-sized tomatoes  ½ cup fine bread crumbs  1 tablespoon onion, chopped  ½ cup celery, chopped 2 tablespoons melted butter 1 teaspoon salt 1/8 teaspoon pepper ½ cup buttered bread crumbs  Wash tomatoes and remove slice from stem ends. Scoop out centers, leaving a wall ¼ inch thick. Sprinkle insides of tomatoes with a little salt and brush with melted butter. Add tomato pulp to other ingredients and fill tomatoes with mixture. Top with buttered crumbs. Bake in shallow pan with ½ cup water for 30 minutes at 350° F. (For buttered bread crumbs, melt 1T butter and mix in ½ cup dried bread crumbs.)

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.