Tomatoes with Herb Stuffing

     Another great recipe to try when the fresh tomatoes are coming strong!

                                                        Tomatoes with Herb Stuffing

                                                                1 cup chopped celery

                                                                1 cup chopped onion
                                                                      1/2 cup butter
                                                       2 cups each, cubed day-old white,
                                                           whole wheat and rye bread
                                                          1/4 cup minced fresh parsley

                                                                 2 tsp. rubbed sage
                                                                 1 tsp. dried thyme
                                                                      1/2 tsp.salt
                                                                   1/2 tsp. pepper
                                                              1/4 cup chicken broth
                                                                8 medium tomatoes 

                                         In a *Dutch oven, saute celery and onion in butter until tender.
                  Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper.
                                                             Add broth; toss to combine.
                                                  Cut a thin slice off the top of each tomato.

                                                   Scoop out pulp, leaving 1/2- inch shells.
                                                 Invert tomatoes onto paper towels to drain.
                                              Spoon about 1/3 cup stuffing into each tomato.
                                            Place in a greased 11-in.x 7-in.x 2-in. baking dish.
                                                  Place remaining  stuffing around tomatoes.

                   Bake, uncovered, at 350 degrees for 25-30 minutes or until tomatoes are tender.
                                                                     Yield: 8 servings.
                                                          
                            *if you don't have a Dutch oven, just a regular pan works just as well