8 lg. tomatoes (peeled and crushed) 1 1/2 lbs. in all
Sea salt (or regular salt)
3 c. loosely packed soft whole wheat bread crumbs
2 c. grated cheese
1 clove garlic
Freshly ground black pepper
1 tbsp. olive oil

Preheat oven to 375 degrees (190 degrees C). Halve the tomatoes and scoop out the centers. Sprinkle a little salt inside each tomato and put them upside down on a plate to drain off any excess liquid while you make the filling. Chop the tomato centers and mix them with the bread crumbs, grated cheese, and garlic. Season with salt and pepper to taste. Arrange tomatoes halves in a shallow oiled dish. Pile the stuffing mixture into the tomato halves and sprinkle the olive oil on top. Bake the tomatoes for 20 to 30 minutes until they're tender and the filling is golden brown.

Serve with brown rice or buttered noodles and cooked green vegetable or green salad.