Stuffed, Roasted Tomatoes
Serves 6
6 medium sized tomatoes
1/2 cup seasoned bread crumbs
1 tbsp grated cheese
2 tbsp olive oil
1 tsp fresh chopped parsley and oregano
Black or red pepper to taste
Remove the core and a little additional tomato flesh from each tomato, creating an opening that is 1 1/2 inches wide and an inch deep.
Mix the bread crumbs, cheese, oil and herbs, and add the seasoned bread mixture, filling each tomato evenly.
Rub tomato skins with oil and bake in a 425 degree oven for about 20-25 minutes.
Serve on a white platter sprinkled with fresh basil for a beautiful presentation.
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