Stuffed Tomatoes

Cut the tops off of 8 medium tomatoes. Remove some of the seeds and pulp from the
top. Rub the tomatoes with olive oil and place in oiled shallow baking dish. Lightly salt.

Mix together:
3 tsp. dried basil (or 3 T. fresh basil, chopped) 1/4 tsp. dried thyme
3 T. chopped green onion Pinch dried rosemary
3 T. chopped parsley 1/2 cup breadcrumbs
2 T. grated Parmesan 1/4 cup olive oil

Press crumb mixture into the tops of the tomatoes, mounding slightly. Bake at 350° for
10 – 15 minutes.

submitted by Margery Prazar