Stuffed Tomatoes

Preheat oven to 400 degrees. Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomatoe skins and top with the remaining 1/3 cup of cheese. Bake in preheated oven for 15 minutes.

2 large ripe tomatoes 1 (10 oz.) can diced tomatoes with green chile peppers, partially drained 1/2 C. dry bread crumbs

2/3 C. shredded cheddar cheese 1/4 lb. smoked sausage, cut into 1 inch pieces