Toe And Don'S Cheese & Cracker Stuffed Tomatoes - cooking recipe

Ingredients

7 medium tomatoes
80 saltine crackers (two sleeves)
12 ounces sharp cheddar cheese (DON'T sub low fat for this recipe, it's too dry)
4 tablespoons butter

Preparation

Cut tops off of tomatoes and scoop out pulp leaving shell.
If you want to save the pulp, put it in a casserole dish at this point.
Crush saltine crackers (I just do it carefully right in the unopened sleeve) to say pea size, put in bowl.
Grate the cheese into the bowl, turning with your hands every few minutes so the cheese doesn't stick together and gets mixed in nicely with crackers.
Carefully but firmly stuff tomatoes with mixture.
Dot each tomato with a pat of butter.
Bake 1 hour or until tomatoes are soft.
If making the casserole cut tomato count to six and use extra crumbs on pulp.