• 6 large firm tomatoes
• ½ cup grated cheddar cheese
• ¼ cup finely chopped onion
• ½ tsp. rosemary
• ¾ cup bread crumbs
• Butter

Slice off tomato top and scoop out pulp with a spoon. Set aside top slices and tomato shells.

Mix tomato pulp with cheese, onion, rosemary and bread crumbs. Stuff mixture into shells, dot with butter and top with reserved slice.

Place on a greased baking sheet and bake at 325̊ for about 30 minutes.