5 tomatoes
1/3 c. olive oil
1/3 c. chopped fresh basil
1 clove garlic, minced
1/2 c. fresh Parmesan cheese
1 c. bread crumbs, dry or fresh
Salt and freshly ground pepper
2 tbsp. olive oil

Preheat oven to 350 degrees. Wash and dry tomatoes. Cut in half and remove seeds. Drain upside down on paper towels while preparing stuffing. Combine the 1/3 cup olive oil, basil, garlic, Parmesan cheese, bread crumbs, salt and pepper. Divide the stuffing between the tomato halves. Place tomatoes in a 9 x 13 inch baking pan. Spoon 2 tablespoons olive oil over the tops of the tomatoes. Bake 25-30 minutes or until filling is crisp and golden. Serve hot.

The tomatoes can be stuffed several hours ahead of time and refrigerated. Bake as directed just before serving. Serves 8-10.