4 firm ripe tomatoes
1 tbsp. salt
3/4 c. dry homemade bread crumbs
1/3 c. freshly chopped parsley
2 tsp. dried basil
1 tsp. oregano
2 tsp. finely chopped garlic
1 tsp. salt
Freshly ground black pepper
1/3 c. olive oil

1. Preheat oven to 375 degrees.

2. Cut tomatoes in half, scoop out seeds, sprinkle with salt and invert to drain.

3. Mix together dry ingredients and add oil to moisten but mixture should be crumbly.

4. Pat stuffing into top of tomatoes and place in greased baking dish.

5. Bake 25 minutes in upper third of oven until crumbs are brown but tomatoes are not overcooked. Serves 4.