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Ham-Stuffed Tomatoes

8 large tomatoes
1 teaspoon celery salt
1/8 teaspoon garlic salt
2-1/2 cups soft bread crumbs
1 cup (4 ounces) 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

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. In a bowl, combine
the bread crumbs, cheese, ham, chives and 2 tablespoons water. Spoon into
tomatoes. Place in a 13-in. x 9-in. baking dish coated with cooking spray. In a
small saucepan, combine cornstarch and sour cream until smooth. Stir in the lemon

Printed from tasteofhome.com Oct 11, 2008

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Ham-Stuffed Tomatoes cont.

juice, sugar, Worcestershire sauce and remaining water. Cook and stir over low
heat until heated through; drizzle over tomatoes. Bake, uncovered, at 400°
for 15-20 minutes or until heated through.

Yield: 8 servings.