Recipe Categories
Sides & Veg
Tomatoes

Kat's Baked Stuff 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. 

He who doesn't lose his wits over certain things has no wits to lose.

- Gotthold Lessing