Corn-Stuffed Tomatoes

6 large tomatoes
1/2 teaspoon salt, optional
1/2 cup plain or Italian-seasoned bread crumbs
2 cups frozen corn, thawed
2 tablespoons each chopped green pepper, celery and onion
2 tablespoons half-and-half cream
1 tablespoon butter or margarine, melted
2 tablespoons shredded mozzarella cheese
1/4 cup water

Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. Combine bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into the tomatoes.

Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese. pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender. Makes 6 servings.