Because it’s so light and refreshing, this is an ideal hot hors d’oeuvre for a dinner which includes a heavy pasta dish. It’s also delightful as an accompaniment to croquettes.
Serves 6
• 6 medium-sized, firm tomatoes (about 2 lbs.)
• 2 Tbs. olive oil
• 3 Tbs. minced fresh parsley
• 1 teaspoon . dried basil, crushed
• ½ tsp. dried oregano, crushed
• 1 or 2 cloves garlic, minced
•½ ½ to¾ ¾ tsp. salt, to taste
• fresh-ground black pepper to taste
• ⅓ cup grated Parmesan cheese
• ⅔ cup dry bread crumbs
1. Slice the tomatoes in half crosswise and scoop out the pulp with a spoon, leaving a firm ¼-inch shell. Coarsely chop the pulp and put it in a bowl together with all the liquid, the oil, the herbs, salt and pepper, cheese, and bread crumbs. Stir everything together until it is thoroughly combined.
2. Lightly salt the inside of the tomato shells and spoon the prepared filling into them, dividing it evenly among the 12 shells.
3. Bake the tomatoes in a preheated oven at 350 degrees for about 20 to 25 minutes and serve hot.
