Prep 10 mins
Cook 1 hr
This is one of my beloved family recipes. My Grandmom Toe and Grandfather Don lived outside of Meadville PA. Her family had a restaurant in the 30's and I believe that is where this came from. You can take the pulp of the tomatoes and make a casserole with it and extra cracker mixture if you want. This was my Grandfather's favorite. They are just as good re-heated and it's one of those things that I have to keep eating until it's gone! YUM!
- 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.
Very tasty - just a bit bland, maybe I didn't have quite enough cheese (only made 2 so played with the amounts). Next time I'll try a bit of garlic powder dusted inside before adding the filling. Mine were also done in 30 minutes.
Made these tonight and they were really good. Next time may season inside of tomato cup with salt and pepper before putting cracker stuffing in. Thanks for a great recipe! YUMMY!
These remind me of a grilled chhese with tomato. They're wonderful. Perfect for cook outs. I wouldn't hesitate serving these to anyone! And so simple! Only word of advice would be to make sure you use good firm tomatoes that aren't to ripe. I decided to use up a couple stragglers the other day and they didn't hold up to well (still tasted great though) Thanks so much! I'll make these often during the summers!