Ingredients
Instructions
- Cut tops off of tomatoes and scoop out pulp leaving shell.
- If you want to save the pulp, put it in a casserole dish at this point.
- Crush saltine crackers (I just do it carefully right in the unopened sleeve) to say pea size, put in bowl.
- 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.
- Carefully but firmly stuff tomatoes with mixture.
- Dot each tomato with a pat of butter.
- Bake 1 hour or until tomatoes are soft.
- If making the casserole cut tomato count to six and use extra crumbs on pulp.