Ingredients
8 large tomatoes1 teaspoon celery salt1/8 teaspoon garlic salt2-1/2 cups soft bread crumbs1 cup shredded reduced-fat cheddar cheese2/3 cup chopped fully cooked lean ham1/3 cup minced chives2 tablespoons plus 1/3 cup water, divided2 teaspoons cornstarch1 cup reduced-fat sour cream1/4 cup lemon juice4 teaspoons sugar1/2 teaspoon Worcestershire sauce
Preparation
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.
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.
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.
