Crouton Stuffed Tomatoes - cooking recipe

Ingredients

6 large, firm tomatoes
2 c. bread cubes
1 c. Cheddar cheese, cubed
1/2 tsp. garlic powder
1/2 tsp. sugar
1 tsp. salt
3 tsp. olive oil
3/4 tsp. basil
1/2 tsp. pepper
1/4 c. hot water

Preparation

Cut tops off tomatoes.
Scoop out pulp and sprinkle shells with salt.
Invert on paper towels to drain.
Strain pulp and save 6 teaspoons of the liquid.
Cook bread in oil until lightly browned.
Add cheese, basil, garlic, pepper and sugar.
Toss gently to blend.
Spoon mixture into tomatoes.
Pour liquid over. Place close together in shallow baking dish.
Bake, covered, at 375\u00b0 for 20 minutes or until cheese melts.
Serve immediately.