Avocado And Tomato Bake

• 4 large tomatoes (each about 1/2 lb.)
• 1 avocado
• 1 Tbsp. lemon juice
• 1 tsp. snipped fresh basil
• few drops Worcestershire sauce
• salt and pepper to taste
• 1 1/2 c. shredded Cheddar cheese
• vegetable oil for greasing
• basil sprigs to garnish (if desired)

1. Cut tomatoes in half horizontally, then scoop out and reserve the pulp.
2. Take care not to pierce skins.
3. Place tomato shells in greased microwave dish.
4. Cut avocado in half lengthwise and twist the 2 halves apart; pry out seed.
5. Grip skin at the pointed ends and peel back to remove.
6. Cut flesh into 1/2-inch cubes and put in large bowl.
7. Sprinkle the lemon juice over avocado, then add reserved tomato pulp and basil.
8. Season to taste with Worcestershire, salt and pepper.
9. Then carefully stir in 1/2 shredded cheese.
10. Place avocado mixture into tomato shells, dividing it equally and pile it up neatly.
11. Sprinkle with remaining cheese.
12. Cook on Medium-high until hot and cheese melts. Garnish with basil sprigs and serve.

tomatoes, avocado, lemon juice, fresh basil, worcestershire sauce, salt, cheddar cheese, vegetable oil, basil sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292230 (may not work)