Stuffed Cheesy Tomatoes

Directions

1. 1
   Cut thin slice off top of each tomato; scoop out pulp, leaving 1/2-inch-thick shell.
2. 2
   Discard half the tomato pulp.
3. 3
   Invert tomato shells onto paper towels to drain.
4. 4
   Meanwhile, combine remaining tomato pulp, carrots, celery and onions.
5. 5
   Heat oil in large skillet on medium-high heat.
6. 6
   Add tomato mixture, garlic, oregano and broth; stir.
7. 7
   Bring to boil; simmer on medium-low heat 5 min.
8. 8
   or until liquid is reduced by half, stirring frequently.
9. 9
   Cool slightly.
10. 10
    Heat oven to 350 degrees F. Stuff tomatoes with vegetable mixture; place in shallow baking dish sprayed with cooking spray.
11. 11
    Combine bread crumbs, cheese and butter; sprinkle over tomatoes.
12. 12
    Cover.
13. 13
    Bake 25 to 30 min.
14. 14
    or until heated through.