Baked stuffed tomatoes

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Submitted By: Sally Herndon

Ingredients:
4 PARKS WHOPPER TOMATOES
1 CUP SHREDDED CHEDDAR
1/2 CUP VIDALIA ONION CHOPPED
4 SLICES ITALIAN BREAD (LEAVE ON COUNTER FOR ABOUT 45MIN TO DRY OUT SOME)
SALT AND PEPPER TO TASTE

Ingredients:
1. IF TOMATO WON'T SIT FLAT ON BAKING DISH TAKE A SMALL SLICE OFF THE BOTTOM.
2. SLICE OFF TOPS OF TOMATOES AND HOLLOW OUT WITH A SPOON, RESERVE TOMATO IN SMALL BOWL.
3.iN A MEDIUM SIZE BOWL BREAK UP BREAD AS FOR STUFFING AND ADD CHOPPED ONION SALT AND PEPPER. ADD SOME OF THE RESERVED TOMATO TO MOISTEN NICELY. ADD 3/4 CUP OF CHEESE AND MIX IN.
4.SPOON INTO HOLLOWED OUT TOMATOES AND TOP WITH REMAINING CHEESE.
5. BAKE AT 325 FOR 25 TO 30 MIN.

*note if you have extra tomato mixture you can put it into greased custard cups and bake. also experiment with other cheeses. I have used mozzarella, muenster or even sliced American works in a pinch.

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