Baked Stuffed Tomatoes

4 large tomatoes
1 small onion, peeled and grated
1 tablespoon chopped parsley
175 g/6 oz low-fat soft cheese
100 g/4 oz lean cooked ham, chopped
salt
freshly ground black pepper
2 tablespoons water

Cut the tops off the tomatoes and reserve for lids. Scoop out the insides of the tomatoes, then work the pulp through a sieve to remove the pips. Put the tomato pulp in a bowl. Add the onion, parsley, soft cheese and ham and mix well. Add salt and pepper to taste.

Spoon the mixture into the hollowed-out tomatoes and place the lids on top. Stand the tomatoes in a baking dish then pour in the water. Bake in a preheated hot oven (220`C/425 °F, Gas Mark 7) for 15 minutes. Serve hot or cold.

SERVES 4