Here is a recipe for stuffed tomatoes. I am sending it as it appears in the book 'Breakfast and Brunch Book' by Norman Kolpas. This recipe is good for people who grow their own tomatoes and keep an herb garden. I usually add more tarragon plus chervil and mushrooms and use less butter and cheese (to lower the fat content.) If you lower the butter then you may need to add some liquid to get the stuffing to stick together. I usually use vegetable stock or milk. Extra virgin olive oil is a great substitute for the butter and that is usually what I use when decreasing the fat content. It's flavor comes through even when only 1 tablespoon is used. Try varying the herbs for different flavors, but always use fresh.

Preheat oven to 350F. Cut each tomato in half horizontally. Holding each half with its cut side down, gently squeeze it to remove the juice and seeds. In a bowl, combine the remaining ingredients. Pack the mixture into the tomato halves, smoothing the tops. Place the tomatoes in a buttered baking dish and bake them until they are heated through and their tops are golden brown, 15-20 minutes. If you like, brown them a bit more under the broiler before serving.

From the 'REcipeinternet: Recipes from Around the World' recipe list.