Stuffed Tomatoes - cooking recipe

Ingredients

6 ripe firm tomatoes
1/4 c. onion, minced
1/4 c. butter
2 c. whole kernel corn, drained or cold Chicken Salad*
1/4 c. shredded Cheddar cheese
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. chopped parsley

Preparation

Scoop pulp from tomatoes (use pulp and juice another time or another way).
Drain and arrange tomatoes in baking dish.
Saute onions in butter until tender.
Stir in corn, cheese, salt, pepper and parsley all together.
Spoon corn mixture into tomatoes.
Bake at 350\u00b0 for 20 minutes until heated through.