Scoop out and discard tomato pulp; set aside. Combine remaining ingredients; evenly spoon into tomato halves. Place on a lightly greased baking sheet. Bake at 350 degrees for 30 minutes.
Tip: What a time-saver…the serrated edges of a grapefruit spoon are so handy when it’s time to hollow out tomatoes!
This Salmon-Stuffed Tomatoes recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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