Stuffed Tomatoes - cooking recipe

Ingredients

4 large or 6 medium tomatoes
1 onion
2 Tbsp. oil
2 stalks celery
1 green pepper
1 c. fresh corn
1/2 c. chopped summer squash
1/2 c. chopped mushrooms
1/4 c. or more bread crumbs
1/4 c. grated sharp cheese
1/2 tsp. salt

Preparation

Choose firm and ripe tomatoes.
Vary the vegetables according to season (asparagus and garden peas are delightful when available).
Preheat oven to 350\u00b0.
Cut tops off tomatoes and remove pulp carefully with a teaspoon, leaving the flesh around the sides.
Salt the shell lightly and invert to drain. Chop the pulp.