Mixture of onion, garlic, salt, sage, a trifle of thyme and the chopped pulp of tomato in bottom of hollowed out tomatoes; then each tomato partly filled with dice of nutmese, covered with some of the mixture, and the top finished with a slice of ripe tomato or pieces of canned tomato. Bake covered 1 1/2 hour or until tomatoes are tender. Serve on crisped large crackers with Tomato Cream sauce or Chili sauce sprinkled with chopped parsley. Use large tomatoes turned a little white.