Tomatoes With Herb Stuffing

• 1 cup chopped celery
• 1 cup chopped onion
• 12 cup butter
• 2 cups cubed day-old white bread
• 2 cups rye bread
• 14 cup minced fresh parsley
• 2 teaspoons rubbed sage
• 1 teaspoon dried thyme
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 cup condensed chicken broth, undiluted
• 8 medium tomatoes

1. In a Dutch oven, saute celery and onion in butter until tender.
2. Remove from the heat.
3. Stir in bread cubes, parsley, sage, thyme, salt and pepper.
4. Add broth, toss to combine.
5. Cut a thin slice off the top of each tomato.
6. Scoop out pulp, leaving 1/2 inch shells.
7. Invert tomatoes onto paper towels to drain.
8. Spoon about 1/3 cup stuffing into each tomato.
9. Place in a greased 11"x7" baking dish.
10. Place remaining stuffing around tomatoes.
11. Bake uncovered at 350 degrees for 25-30 minutes or until tomatoes are tender.

celery, onion, butter, white bread, rye bread, parsley, sage, thyme, salt, pepper, chicken broth, tomatoes

Taken from www.food.com/recipe/tomatoes-with-herb-stuffing-325827 (may not work)