Preheat oven to 300
Butter 4 individual oven safe dishes big enough to hold tomatos fairly snug but with enough room to allow bubbling of sauce so it does not bubble out.
Slice thin top off tomatos, core and make a few slits with a knife, place in their individual dishes.
In a saucepan film the bottom with a bit of olive or any oil, add shallot and garlic and soften. Add all remaining ingredients except cheese and pepperoni, just bring to a simmer, spoon evenly over each tomato.
Sprinkle each tomato with 1 tablespoon parmesan cheese, then put one slice of cheese on each tomato.Press 5 overlapping pepperoni firmly on each tomato
Roast on a foil lined cookie sheet at 300 for 2 hours until very tender but still intact.Serve in the dish it is cooked in it will not transfer to a plate witout breaking.
This is a great side dish to any meal!They can also be made in advance and reaheated in the microwave just until hot.
