12 med. tomatoes
1/2 c. butter, melted
1 (10 3/4 oz.) can chicken broth, undiluted
1 (8 oz.) pkg. herb seasoned stuffing mix
1/4 c. chopped fresh parsley
2 tbsp. instant minced onion
1 tbsp. Greek seasoning
1/4 c. grated Parmesan cheese

Wash tomatoes. Cut tops from tomatoes; scoop out pulp, leaving shells intact. Reserve pulp for use in other recipes.

Combine butter and next 5 ingredients; mix well. Stuff tomato shells with mixture; sprinkle with Parmesan cheese. Place tomatoes in a 13x9x2 inch baking dish; cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 5 minutes or until tops are browned. Yield: 12 servings.