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Stuffed Tomatoes with Olives

For each two tomatoes prepare the following: 1 tablespoon butter 1/2 small onion finely chopped 4 tablespoons dried bread crumbs 1/2 cup seeded ripe olives Remove the stem from sound tomatoes and scrape out the pulp. Sprinkle the inside of the tomatoes with salt. Add the pulp and seasoning, and cook five minutes; then add the olives and bread crumbs. Put the mixture in the tomatoes, cover with bread crumbs, and bake.