1 1/2 oz. cheddar cheese

1 slice whole wheat bread

1 small onion

1 small pickled jalapeño peppers

 

Use tomatoes held at room temperature until fully ripe.  Preheat oven to 350 F.  Cut tomatoes in halves horizontally; scoop out seeds from between cell walls.  In a food processor fitted with a steel blade, place cheese, bread, onion and pepper; process until mixture is crumbly.  Spoon onto tomato halves, dividing mixture evenly.  Press lightly into cavities.  Place in a shallow baking pan containing 1/4-inch hot water.  Bake, uncovered, until tomatoes and filling are hot, about 20 minutes.