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Lynn's Baked Tomatoes

• 4 large ripe tomatoes
• 1 can cream of mushroom soup
• Salt, pepper to taste
• Stuffing (see below)
• Buttered cracker crumbs

Stuffing

• 1 onion
• 1/2 green pepper, chopped
• 1 rib celery, chopped
• 2 tablespoons margarine
• 2 to 3 cups bread crumbs or cooked rice
• chopped tomato centers

Cut slices from stem ends of tomatoes, scoop out centers. Chop and save centers for stuffing. Pour soup into a shallow baking dish; set tomatoes in soup. Sprinkle tomato cavities with salt and pepper. Stuff (stuffing directions below), sprinkle with buttered bread crumbs, and bake at 350° for about 30 minutes.

Stuffing
Cook chopped onion, green pepper, and celery in the margarine for 5 minutes, or until tender, stirring occasionally. Stir in chopped tomato centers. Add 2 to 3 cups bread crumbs, cooked rice. For variation, try cooked ground beef or other vegetables as stuffing or additions to the stuffing.

              Lentil Stuffed Peppers

Brain: an apparatus with which we think we think.

- Ambrose Bierce, "The Devil's Dictionary"