Instructions: 1. Preheat the oven to 350 degrees F.

2. Cut a 1/2-inch slice from the top of each tomato. Scoop out the seeds and pulp, leaving the shell intact.

3. Sprinkle the inside of the tomatoes with salt and turn them upside down on the roasting rack to drain while you prepare the stuffing.

4. Heat a wok or large cast-iron skillet over a high heat for 1 min. Add the oil and shallots, then reduce the heat to low.

5. Saute until the shallots are soft, 2 to 3 min. Add the chard and saute until wilted, 2 to 3 min. more. Add the rice, soy sauce, pine nuts, and oregano. Remove from the heat.

6. Stuff the tomatoes, and place them in a shallow greased roasting pan with a little space between them. (Can be prepared to this point early in the day. Cover and refrigerate. Return to room temperature.)

7. Bake uncovered until the tomatoes are cooked through, 10 to 12 min.

Remove the tomatoes from the oven and turn the oven to broil. Sprinkle the cheese over the tops of tomatoes, return to the oven and broil until the cheese has melted, 1 to 2 min. W atch carefully; they burn quickly. Serve immediately.

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