Tomatoes Stuffed with Bulgur Wheat

1/2 pound bulgur wheat
8 round, stiff tomatoes 
3/4 cup fontina cheese
1/2 cup softened butter
4 sprigs parsley 
salt, pepper

Preparation:

1. Cook the bulgur wheat for 4 minutes in boiling water jumps in the amount corresponding to twice its volume. Reduce the heat, cover and cook for 8-10 minutes, until the bulgur is dry.
2. Wash the tomatoes, dry, remove the top and empty them with the help of a teaspoon. Let them steam for 3-5 minutes: must be firm.
3. Grate the cheese and gradually join it to the cooked bulgur. Stir until mixture is smooth. Add salt and pepper and add the butter to the mix. 
4. Add salt and pepper to taste tomatoes and fill them with bulgur and sprinkle with chopped parsley. Serve immediately.