6 to 8 servings

6 to 8 medium tomatoes
2 tablespoons CRISCO Oil
1/3 cup chopped celery
2 tablespoons chopped onion
2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh parsley
1 teaspoon dried basil leaves
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Cut thin slice from top of each tomato. Set aside.
Scoop out center of tomatoes; chop pulp and set aside. Place shells upside-down on paper towels to drain.
Preheat oven to 350ÔøΩF. Heat Crisco Oil in medium saucepan. Add celery and onion. SautÔøΩ over moderate heat until celery is tender. Remove from heat.
Add reserved tomato pulp, rice, Parmesan cheese, parsley, basil, pepper and garlic powder. Mix well. Fill each tomato shell with one-fourth rice mixture. Replace tomato tops, if desired.
Lightly oil 9-inch pie plate or round baking dish with Crisco Oil. Place tomatoes in dish. Cover with aluminum foil. Bake at 350ÔøΩF, 30 to 45 minutes, or until tomatoes are tender.