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 teaspoons rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup condensed chicken broth, undiluted
• 8 medium tomatoes

1. 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 coat.
2. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350u0b0 for 25-30 minutes or until tomatoes are tender.

celery, onion, butter, white, fresh parsley, sage, thyme, salt, pepper, condensed chicken broth, tomatoes

Taken from www.tasteofhome.com/recipes/tomatoes-with-herb-stuffing/ (may not work)