Thought you might like these recipes, Dianne!
The source for these: -Jean Pare in her Cookbook “Company’s Coming -Vegetables”. I have all her books!

SOUR CREAM BROILED TOMATOES

4 large, firm, ripe Tomatoes
1/2 c. Sour Cream
1/2 c. Mayonnaise
1/2 tsp. Salt
1/8 tsp. Pepper
1 tsp. Parsley Flakes
1/2 tsp. Basil
2 tsp. flour
1 tsp. Sugar

Cut tomatoes in half crosswise. Squeeze gently to remove juice and seeds. Broil 6 inches from heat for 5 minutes. Mix remaining ingredients together. Spread over tomatoes. Broil about 2 minutes more until tinged a golden color. Serves 8.
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SESAME BROILED TOMATOES

4 large, firm, ripe Tomatoes
1/2 c. Grated Cheddar Cheese
1/2 c. Dry Bread Crumbs
3 Tbs. water
1 1/2 Tbs. Sesame Seeds
1/2 tsp. Salt
sprinkle of pepper
1 tsp. Sugar

Cut tomatoes in half crosswise. Gently squeeze to remove seeds and juice. Broil 6 inches from heat for 5 minutes. Mix remaining ingredients together. Sprinkle over tomatoes. Broil 2 minutes more. Serves 8.
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MUSHROOM STUFFED TOMATOES

8 medium Tomatoes, red and firm
sprinkle of salt
1/4 c. Butter
6 c. chopped mushrooms
1/2 c. chopped onion
1 Tbs. flour
1 c. Sour Cream
1/4 c. Dry Bread Crumbs
1 tsp. Parsley Flakes
1 tsp. Salt
1/8 tsp. Pepper
1/2 tsp. Sugar
1/8 tsp. Thyme (or use 2x as much basil) Both are good!
1/4 c. Dry Bread crumbs
1 Tbs. Butter

Cut off tops from tomatoes. Scoop out pulp. Sprinkle inside tomato cups with salt. Turn tomatoes upside down to drain. Melt Butter in frying pan and add mushrooms and onion. Saute until onion is transparent. You may have to do this in two batches. Mix in flour. Stir in sour cream then next 6 ingredients. Stuff tomatoes. Mix crumbs with butter in saucepan over medium heat. Sprinkle over top. Arrange in greased baking pan. Bake at 350F for about 20-30 minutes. Serves 8.