Stuffed Tomatoes (from a newspaper clipping)

6 tomatoes
Bread or cracker crumbs
1 small onion
1 cup chopped canned meat
Salt and pepper to taste

Select smooth medium-sized tomatoes. Cut a slice from stem end, and remove pulp to a mixing bowl. Sprinkle inside of each shell lightly with salt. Mash pulp and add meat, onion and seasoning and enough bread or cracker crumbs to thicken. Stuff tomato shells with this mixture and arrange in a greased backing dish. Left over stuffing may be placed around the filled tomatoes. Replace the tops of the tomatoes and bake in moderate oven thirty minutes, or until the shells are tender.