4 med. tomatoes
1/2 c. light cream
2 c. grated Swiss cheese
2 egg yolks, slightly beaten
2 tbsp. chopped chives
3 tbsp. grated onion
1/2 tsp. dried marjoram leaves
1 tsp. dried mustard
1 1/2 tsp. salt
1/3 c. seasoned bread crumbs
2 tbsp. butter

Halve the tomatoes and scoop out the pulp leaving the shells intact. Coarsely chop the pulp. Combine pulp, cheese, cream, egg yolks, onion, marjoram, chives, mustard and salt. Mix well and spoon into shells. Toss bread crumbs with melted butter and sprinkle over the cheese mixture. Place tomatoes in a buttered baking dish and bake uncovered for 25 minutes at 350 degrees.

NOTE: This recipe may be prepared early then refrigerated until ready to bake.