- 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.