Ham-Stuffed Tomatoes

• 8 large tomatoes
• 1 teaspoon celery salt
• 1/8 teaspoon garlic salt
• 2-1/2 cups soft bread crumbs
• 1 cup shredded reduced-fat cheddar cheese
• 2/3 cup chopped fully cooked lean ham
• 1/3 cup minced chives
• 2 tablespoons plus 1/3 cup water, divided
• 2 teaspoons cornstarch
• 1 cup (8 ounces) reduced-fat sour cream
• 1/4 cup lemon juice
• 4 teaspoons sugar
• 1/2 teaspoon Worcestershire sauce

1. Cut a thin slice off the top of each tomato; remove core. Scoop out pulp and discard, leaving a 1/2-in. shell. Sprinkle celery salt and garlic salt inside tomatoes; invert onto paper towels to drain for 20 minutes.
2. In a bowl, combine the bread crumbs, cheese, ham, chives and 2 tablespoons water. Spoon into tomatoes. Place in a 13x9-in. baking dish coated with cooking spray.
3. In a small saucepan, combine cornstarch and sour cream until smooth. Stir in the lemon juice, sugar, Worcestershire sauce and remaining water. Cook and stir over low heat until heated through; drizzle over tomatoes. Bake, uncovered, at 400u0b0 for 15-20 minutes or until heated through.

tomatoes, celery salt, garlic salt, bread crumbs, cheddar cheese, fully cooked lean ham, chives, water, cornstarch, sour cream, lemon juice, sugar, worcestershire sauce

Taken from www.tasteofhome.com/recipes/ham-stuffed-tomatoes/ (may not work)