Tomatoes with Millet-Cream Cheese Filling

In a saucepan, bring the broth to a boil. Add the millet and cook until tender, about 20 minutes.

Cut a lid off of each tomato, scoop out the inside, leaving a 1/2-inch wall all around. Coarsely chop the scooped out flesh. Peel and dice the onion, finely chop the mint.

In a bowl, mix together half the chopped tomatoes, half the onions, the mint, cream cheese, egg and millet. Spoon the mixture into the tomatoes.

Heat the butter in a skillet and briefly saute the remaining onions and chopped tomato.