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1. Cut a slice off the top of each tomato and discard. Scoop out the centers. It is easiest if a sharp knife is first used to loosen the sides and then a large spoon is used to scoop out the heart and seeds.
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2. Put the centers in a bowl. When finished drain off the loose seeds and the excess juice. Chop the centers. Mix with the cracker crumbs, eggs, butter, parsley, onion, paprika, salt, pepper, and water. Stir well.
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3. Put each tomato in a custard cup and fill by dividing the stuffing between the tomatoes. It may be necessary to mound up the filling a bit.
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4. Put the cups in a circle in the microwave oven. Half way through the cooking time give each cup ˝ of a turn to provide even cooking.
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5. Cook until the tomatoes are done and the stuffing is puffy (about 10 minutes).
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NOTE:
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If you overcook, the tomatoes will be too soft and the stuffing on top will be tough. The flavor of these tomatoes is scrumptious
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