Stuffed tomatoes with herb cheese and ham

Peel the 5 tomatoes.

Cut the cap off 4 tomatoes and hollow out.

Season the inside of the tomatoes with little oregano and salt and drain 15 minutes upside down.

Cut the onion and mushroom in small pieces and stir-fry some minutes in little butter.

Cut ham, cheese and remaining tomato in pieces and stir into warm onion/mushroom mixture.

Fill the tomatoes with the mixture and serve.