Vegetable-Stuffed Tomatoes - cooking recipe

Ingredients

6 medium tomatoes
boiling water
1 can (1 lb.) mixed vegetables, drained
1 (5 oz.) can water chestnuts, drained and sliced
2 Tbsp. bottled Italian-style salad dressing

Preparation

Cover tomatoes with boiling water.
Let stand 1 minute.
Pour off water, cover with cold water and carefully peel off skins. Cut a 1/4-inch thick slice from top of each tomato.
Scoop out pulp and seeds; discard.