4 lg. tomatoes
Dried basil leaves, crushed
1/2 lb. ground beef
1/4 c. chopped onion
2/3 c. herb seasoned stuffing croutons
1/4 tsp. Worcestershire sauce
4 tsp. grated Parmesan cheese

Cut tops off tomatoes; scoop out pulp. Chop tops and pulp; drain. Cut saw tooth edges around shells; drain. Sprinkle inside with salt and basil. Stir in pulp, croutons, 1/2 teaspoon salt and Worcestershire sauce; stuff shells. Sprinkle tomatoes with cheese. Place in shallow baking dish, fill dish with 1/2" water. Bake at 375 degrees for 25 to 30 minutes. Trim with parsley, if desired. Serves 4.