Parmesan cheese
6 lg. tomatoes
Salt
2 tbsp. butter
1 tbsp. chopped onion
2 tbsp. chopped green pepper
1 (16 oz.) can corn, drained
1/4 c. potato chips, crushed

Cut tops off tomatoes, hollow out inside. Save tomato pulp for soup. Place tomatoes on glass platter. Combine butter, onion, pepper in 4 cup container (glass). Roast for 4 to 5 minutes. Stir in corn and crushed potato chips. Spoon into tomatoes. Sprinkle with Parmesan cheese. Microwave on high for 6 to 7 minutes.