4 Servings
4 md tomatoes - unpeeled, cored,
-pulp removed
1 T olive oil
3/4 c onions, chopped
2 cloves garlic, minced
2 1/2 T fresh parsley, chopped
2 t fresh basil, chopped
1 1/2 t fresh thyme, chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c plus 2 tablespoons Parmesan
-cheese
Heat the oven to 375F. Core tomatoes and scoop the insides out to
leave whole shells.
Heat skillet with oil to medium heat and saut onion and garlic for
about 3 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.
Stuff the tomatoes with the mixture and sprinkle evenly with the
remaining measure of Parmesan cheese.
Bake for about 15 minutes.
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