Stuffing:

Stuffing Mix or stale white bread broke into small pieces (again the amount is a judgement call)
Salt, pepper
fresh parsley, garlic, oregano, basil, all chopped
Optional - pignoli nuts and mint

Add seasonings to stuffing mix. Mix well. Add tomato pulp a little at a time until moistened. Add olive oil to mix. Spray baking pan. Fill tomato halves with stuffing and place on baking pan. Sprinkle with olive oil and grated cheese if desired.

Bake in 350°F oven for about 15 to 20 minutes until tops are brown.

Note: After 20 minutes, if not browned, turn on broiler for 3 to 4 minutes.

Preparing Tomatoes:

1 batch very ripe tomatoes, Batch size to suit amount of bread crumbs available (I am never sure what that amount is)

Carefully prepare a glass of wine for the chef.

Cut tomatoes in half, squeeze juice and pulp into bowl. Salt (minimum) the tomato half and put on paper towel to drain. Squeeze tomato pulp to fine texture.