6 lg. tomatoes
Salt
2 c. cooked fresh or frozen broccoli, chopped
1 c. cracker crumbs
2 slices crisply cooked bacon, crumbled
2 tbsp. grated onion
Salt & pepper
Bacon fat, butter

Cut slice from tops of tomatoes. Scoop out pulp. There should be 2 cups. Lightly salt shells. Turn upside down to drain. Combine broccoli with tomato pulp. Add crumbs, bacon and onion. Season to taste. Blend thoroughly. Fill tomato shells with mixture. Dot tops with bacon fat, butter.

Place tomatoes in well oiled muffin tins. Bake in moderate oven (375 degrees) for 20 minutes or until tomatoes are soft. Makes 6 servings.