4 med. sized ripe tomatoes
1 slice Italian or French bread
2 tbsp. snipped parsley
1 sm. clove garlic, crushed
1/2 tsp. crushed oregano
1/2 tsp. crushed thyme
1/4 tsp. crushed basil
Dash nutmeg
1/2 lb. veal
2 tbsp. salad oil
2 tbsp. grated Parmesan cheese
1 tsp. salt
Dash pepper
1/2 c. soft bread crumbs
1 tbsp. butter, melted

Cut a slice off the top of each tomato and scoop out centers. Invert tomatoes to drain. Soak bread slice in 2 tablespoons water; crumble and combine with parsley, garlic, oregano, thyme, basil and nutmeg.

Brown veal in hot oil; add to herbed mixture. Stir in cheese, salt and pepper. Spoon filling into tomatoes. Mix bread crumbs and butter; sprinkle over filling. Bake in shallow baking dish in moderate oven (375 degrees), about 20-25 minutes. Makes 4 servings.