Rinse tomatoes and set aside one.

For the remaining 6 tomatoes: slice off the tops (with the stem root) and discard these.

Slice a little from the bottom, just enough so the tomatoes can stand on the pan. If your tomato can stand on its own without cutting off the bottom, you can skip this step. Chop this sliced off part into cubes.

Slice off about 1/4 of the tops of the tomatoes to expose the seeds and core. Core the tomatoes by scoring the core with the tip of your knife and scooping it out with a spoon. Discard the seeds but set the soft core aside.

Chop the sliced off tops, core, and the one tomato set aside (after removing the seeds) into small cubes.

Rinse, peel and chop onion into small cubes, roughly the size of the chopped tomatoes.

Lightly grease your non-stick flat-bottomed pan with butter over medium heat.

Fry the chopped onions until slightly translucent. Add the chopped tomatoes, salt and spices and cook for about 3-4 minutes. [*Note: You can change or add more spices, depending on how you want to flavor your dish :) ]

While the stuffing is cooking, place half a slice of cheddar cheese at the bottom of each tomato.

Remove the pan from the fire and proceed to fill in the 6 tomato cups with the stuffing just to the brim, lightly pressing down with the back of the spoon to pack it in. Place the remaining half slice of cheese on top of the first layer before covering it with more stuffing.

Arrange the stuffed tomatoes on the same pan in a circular position. Place a little butter in the middle of this circle and cover the pan.

Place the pan over a small heat and roast the tomatoes for about 5-8 minutes. Enjoy! ^_^