Here's a great recipe to use when you have all of those extra tomatoes from your garden. My mother used to make these stuffed tomatoes for the family when I was growing up. It was always a family favorite.
Preheat oven to 350 degrees F. With a sharp knife, cut off the top inch of tomatoes. Discard the trimmings. With a teaspoon, carefully scoop out the seeds and some of the tomato flesh. making a well in each tomato. Be careful not to tear any holes in the tomatoes. Reserve scooped out flesh.
Place hollowed out tomatoes in a 9"X9" square glass baking dish. Arrange reserved tomato flesh around tomatoes.
Put 1 tablespoon of butter in the bottom of each tomato well. Sprinkle 1/2 teaspoon table blend seasoning and 1 tablespoon chopped onion into each. Crack an egg into each well, being careful not to break yolk. Place 1 tablespoon butter on top of each egg and season with salt and pepper. Carefully pour chicken broth into the bottom of the baking dish.
Bake for 45-50 minutes, or until egg is cooked through. (Actual baking time depends on size of tomatoes and eggs.) Remove from oven, sprinkle with parsley.
To serve: Place a piece of toasted, buttered bread in center of a shallow bowl. Top with a tomato and scoop additional tomato pieces and broth into bowl.