Cut off the top of the tomatoes, like a hat - about 0.5 cm thick. After that gut the tomatoes, but take care not to damage the exterior of tomato. Set aside including the tops.
Chop the spring onions and simmer in oil along with the inside of the tomato and the chopped bell peppers on low heat. Allow the inside of the tomatoes to fall apart, then season with salt and pepper and a small amount of rosemary. Add diced cheese.
The finished sauce is then filled into the tomatoes sprinkle a little cheese and put the hats back on top.
Bake at 180 C for 15 minutes.
Also known as: Stuffed Tomatoes, Stuffed Tomatoes With Rosemary