Cold Stuffed Tomatoes - cooking recipe

Ingredients

6 medium firm ripe tomatoes
1/4 tsp. salt
1 (10 oz.) pkg. frozen green peas, thawed
1 c. sour cream
1/4 c. chopped green onion
1 c. celery or water chestnuts
dash of black pepper
1/2 tsp. dill weed
6 slices bacon, cooked and crumbled
1/2 c. cashews

Preparation

Cut stem ends off tomatoes.
Discard seeds and scoop out pulp. Sprinkle inside with salt; turn upside down on paper towel for 10 minutes or so.
Chop pulp and press out as much liquid as possible.
Combine pulp, drained peas and remaining ingredients. Dry insides of tomatoes; stuff with mixture.
Chill until serving time.