Hollow out 4 tomatoes. Chop flesh and reserve. Cook hollowed tomatoes in boiling water for 1 minute. Drain.

Sauté ½ c. chopped pecans, ¼ c. breadcrumbs, and 1 chopped green onion in ¼ c. butter. Cook for 2 minutes. Remove from heat and add 1/3 c. shredded Gouda and 2 tbl. grated Parmesan along with reserved tomato flesh.

Place in tomato shells and bake for 10 minutes.