1. Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds.
2. Place open side up in buttered baking dish.
3. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities.
4. Sprinkle tomatoes with crumb mixture and dot with butter.
5. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle.
6. Place under broiler for another 5 minutes or till crumbs begin to brown.

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1. Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the s>ugar and spices for about 5 minutes.
2. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt.
3. Cook slowly for about 15 minutes.
4. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese.
5. Bake in a 400 degree oven for about 20 minutes, or until the top is brown.

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1. Cut slice off top of tomato and scoop out pulp. Use a melon baller or grapefruit spoon for ease of removing pulp. Chop pulp and tops then drain and set aside.
2. Heat a large heavy skillet over medium heat and brown beef, onion and green peppers, about 5-7 minutes. Drain off excess fat that accumulates.
3. Add chopped tomato tops and pulp, corn syrup, Worcestershire sauce, basil, salt and pepper. Cook, stirring, for 10 minutes until thick and bubbling. Remove from heat, add stuffing mix and Parmesan cheese.
4. Spoon carefully into tomato shells. Place tomatoes into an 11 x 7 x 2-inch pan or baking dish that will hold all tomatoes without crowding. 5. Top each tomato with 2 tablespoons mozzarella cheese.
5. Bake in preheated 350-degree oven for 25-30 minutes or until heated thoroughly.

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1. Combine yogurt, mayonnaise and onion powder in small bowl.
2. Mix well, cover and chill for at least one hour.
3. Arrange tomato halves on lettuce lined plates and top each with 1 tsp. yogurt mixture & 1/2 tsp. caviar.

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1. Preheat broiler. Combine all ingredients except tomatoes in small bowl and blend well.
2. Gently spread mixture about 1/4 inch thick on tomatoes.
3. Broil 4 inches from heat source until lightly browned, about 2 ts o 3 minutes.

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1. Cut tomatoes in half, crosswise.
2. Combine crumbs, horseradish, lemon juice, salt and paprika.
3. Spread mixture over tomatoes halves. Sprinkle with chopped parsley and the cheese.
4. Place in a broiler pan; broil 3 inches from heat 3-5 minutes until heated through. Serve immediately.

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1. Wash and drain cherry tomatoes; remove stems.
2. Melt margarine (not diet margarine) in skillet. Add tomatoes, 6 tablespoons brown sugar or honey and salt.
3. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch.
4. . Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey.
5. Bake in preheated 350-degree oven until crumbs are browned about 20 minutes.

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1. Wash tomatoes; place in boiling water 1 minute.
2. Drain and immediately plunge into cold water. Gently remove skins.
3. With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato.
4. Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours.
5. Combine next 7 ingredients; cover and chill.
6. To serve, spoon filling into shells. Combine mayonnaise with hot sauce and curry powder.
7. Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves.

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Want more inforamtion and recipes about Tomatoes? Try some of these fscinating books from Amazaon.com

You Say TomatoJoanne Weir, $12.80 You Say Tomato tells you all you reasonably want to know about our favorite "fruit eaten as a vegetable." Joanne Weir starts with the tomato's fascinating history as it traveled from South America to Europe, then recrossed the ocean to North America. She talks about growing tomatoes yourself and explains the important difference between a red tomato and a ripe one