5 slices bread, 1/2-inch diced
5 large tomatoes
1/4 lb. sharp cheese, grated
salt, to taste
dash pepper
1/4 c. (1/2 stick) butter, melted

Toast chunks of bread. Cut a thin slice from the stem end of each tomato. Scoop out center with a spoon, leaving walls at least 1/3-inch thick. Chop tomato centers and combine with remaining ingredients, tossing lightly to mix well. (If tomatoes were very juicy, do not use all the centers, the bread should not be soggy). Stuff mixture into tomatoes, heaping up generously. Place tomatoes in a shallow baking pan, buttered. Any leftover stuffing may be placed around the tomatoes. Bake in 325°F oven for 20 minutes. Serve hot.

Submitted by: Danielle Pina