Stuffed Rice Tomatoes

6 medium sized tomatoes
3/4 c. rice
2 Tbsp. butter

Wash and remove thin slice from stem end of tomatoes.  Take out seeds and pulp.   Sprinkle inside of tomato with salt or sugar, if no onion is desired.

Cook onion in butter until brown.  Add rice and tomato pulp from which the water has been drained.  Salt and pepper.  Heat thoroughly.   Refill tomatoes with ixture.  Cover with buttered bread crumbs.  Bake 10 to 15 minutes in moderate oven.