Tomatoes Stuffed with Herbed Garlic Bread Crumbs

Tomatoes Stuffed with Herbed Garlic Bread Crumbs

Serves 8-10
Oven: 375F.

4-5 large, ripe, best quality tomatoes
½ cup extra virgin olive oil
½ cup freshly chopped parsley
½ cup freshly chopped basil
2 Tablespoons chopped garlic
1 teaspoon kosher salt
freshly ground black pepper
3 slices firm white bread, crusts removed and coarsely ground in food processor
¾ cup freshly grated parmesan cheese

Cut tomatoes in half horizontally. Gently squeeze the tomato to remove the seeds and juice. Place tomato halves in lightly oiled baking dish.

1. Combine the olive oil, parsley, basil and garlic in a mini food processor or blender (alternatively – thoroughly mix in a small bowl).
2. Combine the bread crumbs, cheese, salt and pepper.
3. Using a small spoon, fill the tomatoes with half of the herbed oil mixture.
4. Add the remaining herbed oil mixture to the bread crumb mixture. Combine thoroughly.
5. Divide the herbed crumb mixture evenly between the tomato halves. Pack it into the tomatoes.
6. Bake in the preheated 375F. oven 10-15 minutes, or until heated through and lightly brown. Do not overcook or the tomatoes will collapse.

Tomatoes may be broiled at the very end to brown the tops.