6 to 8 med. tomatoes
2 tbsp. oil
1/3 c. chopped celery
2 tbsp. chopped onions
2 c. cooked brown rice
1/4 c. grated Parmesan cheese
1 tbsp. snipped fresh parsley
1 tsp. dried basil leaves
1/8 tsp. pepper
1/8 tsp. garlic powder

Cut thin slice from top of each tomato. Set tops aside. Scoop out center of tomatoes; chop pulp and set aside. Place shells upside down on paper towels to drain.

Preheat oven to 350 degrees. Heat oil in medium saucepan. Add celery and onion. Saute over moderate heat until celery is tender. Remove from heat. Add reserved tomato pulp, rice, cheese, parsley, basil, pepper, and garlic powder; mix well. Fill tomato shells with rice mixture. Replace tomato tops, if desired.

Lightly oil 9 inch pie plate or round baking dish. Place tomatoes in dish. Cover with aluminum foil. Bake at 350 degrees, 30 to 45 minutes or until tomatoes are tender. Makes 6 to 8 servings.

Note: Use one lightly oiled custard cup for each tomato instead of pie plate or baking dish, if desired.