- 3 large tomatoes
- 1/2 cup crushed saltines
- 1/3 cup chopped celery
- 1/3 cup chopped green pepper
- 1/4 cup chopped onion
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
- Sliced ripe olives
- Cut a thin slice from the top of each tomato. Leaving a 1/4-in.-thick shell, scoop out pulp (discard pulp or save for another use). Invert tomatoes onto paper towels to drain. In a bowl, combine cracker crumbs, celery, green pepper, onion, mayonnaise, garlic salt if desired and pepper; mix well. Spoon into tomatoes. Refrigerate until serving. Garnish with olives if desired.