|Ripe firm tomatoes||4|
|Soft bread crumbs||2 Cup (32 tbs)|
|Poultry seasoning/1 dash sage||1⁄4 Teaspoon|
1. Wash tomatoes, cut a 1/4-inch slice off top of each and cut out stems. Scoop out and reserve 1/2 cup of pulp; chop any large pieces.
2. Put butter and onion into a 1-quart glass casserole. Cook uncovered in microwave oven 2 to 3 minutes at High, or until tender; stir after
3. Add bread crumbs, poultry seasoning, sugar, salt, pepper and reserved tomato pulp to cooked onion; toss lightly. Fill tomatoes with stuffing and put into an 8-inch round glass cake dish. Sprinkle with paprika. Cover with waxed paper.
4. Cook in microwave oven 3 to 4 minutes at High, or until tomatoes are tender.