6 med. tomatoes
4 tbsp. butter
3 tbsp. chopped onion
1/2 c. fine, dry bread crumbs
1 tsp. salt
Dash of pepper
1 1/4 c. grated process cheese

Wash tomatoes and cut a thin slice from each stem end; scoop out centers, chop and set aside; invert tomato shells and allow to drain.

Melt butter in small saucepan; add onion and cook until soft; remove from heat and stir in crumbs, salt, pepper, cheese and chopped tomato.

Sprinkle insides of tomatoes with salt, pile stuffing into shells and place in shallow baking dish. Bake at 350 degrees 20 to 25 minutes or until heated through. Serves 6.