Ham-Stuffed Tomatoes

Name: Ham-Stuffed Tomatoes
Ingredients: 8 large tomatoes; 1 teaspoon celery salt; 1/8 teaspoon garlic salt; 2-1/2 cups soft bread crumbs; 1 cup shredded reduced-fat cheddar cheese; 2/3 cup chopped fully cooked lean ham; 1/3 cup minced chives; 2 tablespoons plus 1/3 cup water, divided; 2 teaspoons cornstarch; 1 cup (8 ounces) reduced-fat sour cream; 1/4 cup lemon juice; 4 teaspoons sugar; 1/2 teaspoon Worcestershire sauce

13 ingredients

3 steps

Ingredients

8 large tomatoes
1 teaspoon celery salt
1/8 teaspoon garlic salt
2-1/2 cups soft bread crumbs
1 cup shredded reduced-fat cheddar cheese
2/3 cup chopped fully cooked lean ham
1/3 cup minced chives
2 tablespoons plus 1/3 cup water, divided
2 teaspoons cornstarch
1 cup (8 ounces) reduced-fat sour cream
1/4 cup lemon juice
4 teaspoons sugar
1/2 teaspoon Worcestershire sauce

Directions

1

Cut a thin slice off the top of each tomato; remove core. Scoop out pulp and discard, leaving a 1/2-in. shell. Sprinkle celery salt and garlic salt inside tomatoes; invert onto paper towels to drain for 20 minutes.
2

In a bowl, combine the bread crumbs, cheese, ham, chives and 2 tablespoons water. Spoon into tomatoes. Place in a 13x9-in. baking dish coated with cooking spray.
3

In a small saucepan, combine cornstarch and sour cream until smooth. Stir in the lemon juice, sugar, Worcestershire sauce and remaining water. Cook and stir over low heat until heated through; drizzle over tomatoes. Bake, uncovered, at 400° for 15-20 minutes or until heated through.