Total Time
Prep 10 mins
Cook 10 mins


  1. Cut top of tomatoes.
  2. Scoop out flesh with spoon; reserve flesh for other use.
  3. Drain tomatoes upside down on absorbent paper.
  4. Melt butter in pan, add flour, cook stirring 1 minute.
  5. Add milk gradually, stir over heat until mixture boils and thickens.
  6. Remove from heat, stir in egg yolks, cheese and half the parmesan cheese.
  7. Beat egg whites until soft peaks form, gently fold cheese between tomatoes, sprinkle top with remaining cheese.
  8. Bake in moderate oven 10 minutes.