Toe And Don'S Cheese & Cracker Stuffed Tomatoes

1. 1

   Cut tops off of tomatoes and scoop out pulp leaving shell.

2. 2

   If you want to save the pulp, put it in a casserole dish at this point.

3. 3

   Crush saltine crackers (I just do it carefully right in the unopened sleeve) to say pea size, put in bowl.

4. 4

   Grate the cheese into the bowl, turning with your hands every few minutes so the cheese doesn't stick together and gets mixed in nicely with crackers.

5. 5

   Carefully but firmly stuff tomatoes with mixture.

6. 6

   Dot each tomato with a pat of butter.

7. 7

   Bake 1 hour or until tomatoes are soft.

8. 8

   If making the casserole cut tomato count to six and use extra crumbs on pulp.

* Per serving · 4 servings · Values may vary.

No additional tips available.