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Cut a thin slice off the top of each tomato;
scoop out and discard pulp. Sprinkle salt inside
tomatoes if desired. Invert on paper towel to
drain.
Combine the bread crumbs, corn, green pepper,
celery, onion, cream and butter; spoon into
tomatoes. Place in an ungreased 13-in. x 9-in.
baking dish. Sprinkle with cheese. Pour water
into the baking dish. Bake, uncovered, at 350°
for 30 minutes or until tomatoes are tender.
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