1. Heat the oven to 425°F (220°C). Lightly butter a baking dish or rimmed pan large enough to hold 6 tomatoes without crowding, approximately 9×13 inches (23×33 cm).
2. Wipe the tomatoes clean with a damp cloth. Slice a thin piece off the stem end of each tomato and set the caps aside or discard.
3. Using a small spoon, scoop out the seeds and pulp from each tomato into a bowl. Drain off most of the liquid from the pulp, retaining the thicker portion.
4. Measure the drained pulp and add an equal volume of cracker crumbs (approximately 1 cup / 85 g). Season the mixture with salt, black pepper, and a few drops of onion juice. Stir to combine.
5. Pack the cracker-crumb mixture back into each hollowed tomato shell, mounding slightly if needed. Set filled tomatoes upright in the prepared pan.
6. Sprinkle the top of each tomato generously with buttered cracker crumbs.
7. Bake at 425°F (220°C) for 18–22 minutes, until the tomatoes are tender when pierced with a paring knife, the skins begin to wrinkle and soften, and the crumb topping is golden brown and crisp.
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