Stuffed Tomatoes

(Serves Six)

6 tomatoes 1-1/2 c. crumbs 2 Tb. butter 1 small onion, chopped 1 tsp. celery salt 1/2 tsp. salt Dash of pepper

Remove the stem end from each tomato and scoop out the inside so that a hollow shell remains. Chop the pulp of the tomatoes into small pieces and add the crumbs, melted butter, onion, celery salt, salt, and pepper.
Mix together thoroughly. If the tomatoes do not furnish enough liquid to moisten the crumbs, add a little water. Pack the stuffing into the tomatoes, allowing it to heap up on top, and place the tomatoes side by side in a shallow pan. Set in a hot oven and bake until the tomato shells are tender enough to be pierced with a fork and the stuffing is well heated through. Serve at once.