Ingredients
6 large tomatoes1/2 teaspoon salt, optional1/2 cup plain or seasoned bread crumbs2 cups frozen corn, thawed2 tablespoons each chopped green pepper, celery and onion2 tablespoons half-and-half cream1 tablespoon butter, melted2 tablespoons shredded part-skim mozzarella cheese1/4 cup water
Preparation
Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain.
Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.
