Stuffed Tomatoes

Stuffed Tomatoes

2 firm, good-sized tomatoes
3 Tablespoons- bread crumbs
2 Tablespoons-left-over cooked vegetables (peas, beans, celery or corn)
1 Tablespoon-chopped cooked ham or cooked bacon
¹/₈ teaspoon-paprika
1 egg
1 teaspoon -melted butter
½ teaspoon-salt

Pre-heat oven to 375 degrees.
Wash the tomatoes thoroughly and cut a slice one inch in diameter from the blossom end, reserving it for future use. Carefully scoop out the pulp, being careful to leave the shell firm. To the tomato pulp, add bread crumbs, left-over vegetables, chopped meat, egg, melted butter, salt and paprika. Cook the mixture four minutes over medium-high heat. Fill the shells with the cooked mixture. Put the slices back on the tomatoes. Place in a small pan and bake 20 minutes.