An easy way to use up those tasty tomatoes that are hangin' around your garden is to tweak a stuffed pepper recipe.
6 medium tomatoes
1 pound lean ground beef
1 medium onion, chopped
2 tsp dried basil
1 tsp salt
1/4 tsp pepper
1/2 cup cooked rice
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp; leaving a 1/2-in. shell. Reserve 1 cup pulp. Invert tomatoes onto paper towels to drain.
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer uncovered 10 minutes (or until the liquid has evaporated). Stir in the rice, cheese and egg; heat through. Spoon into tomato shells.
Place in a shallow 2 qt. baking dish coated with cooking spray. Bake uncovered at 350 for 20-25 minutes or until heated through.