Cut the stem scars from each tomato, then from the top make three cuts, halfway through the tomato so the fruit is like a tulip with 6 petals.Open these petals and scoop out the seeds and the pulpy walls that divide the interior of the tomato, reserving the tomato shells, the pulp and the juice.

Strain the juice and set aside.Finely chop the pulp and combine it with the ham, breadcrumbs, butter or oil and seasonings.Moisten with the reserved juice, if necessary, to make a stuffing that holds together when lightly squeezed.Fill tomatoes with the stuffing and put them into an oiled shallow baking dish.Bake 45 minutes at 350 deg.Makes 4 servings..