Baked Tomatoes W/Broccoli Stuffing

This is an excellent side dish, makes a lovely presentation for a dinner party and can be fixed ahead. Just be sure you don't overbake. This is from an old church cookbook.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  large  firm tomatoes (reserve 2 cups tomato pulp)
• 2  cups  chopped broccoli, cooked
• 1  cup  cracker crumb
• 1  teaspoon Accent seasoning
• 1 1⁄4 teaspoons salt
•  pepper
• 2  tablespoons  grated onions
• 2  slices  crisp  cooked bacon, crumbled
•  butter, as needed

Directions

1. Cut slice off tops of tomatoes and scoop out the pulp, being careful to leave tomato intact.
2. Salt lightly and turn upside down to drain.
3. Mix chopped, cooked broccoli with tomato pulp.
4. Add the cracker crumbs, salt, pepper, Accent, grated onion and crumbled bacon.
5. Mix thoroughly and fill tomatoes with mixture.
6. Dot the tomatoes with butter or margarine.
7. Place on a greased cookie sheet (with sides) and bake in a 375 degree oven for 15-20 minutes or until tomatoes are soft.
8. Do not let them over bake or they will split.