Savory Stuffed Tomatoes

4 Garden Tomatoes

2 Cup bread crumbs (or more if Toms. are large)

2 Cloves garlic (or powder equivalent)

1/2 Cup fresh chopped basil (or dried equivalent)

3/4 Cup shredded fresh parmesan cheese

salt and pepper to taste

1/4 - 1/2 Cup olive oil

In a bowl mix the ingredients, from the bread down through to the salt and pepper, with a fork.  Drizzle the olive oil over, starting with just 1/4 Cup, and mix.  The mixture should just be moist, but not wet.  Set aside.

Slice the tops of the tomatoes off, and hull out the insides - taking care not to pierce the sides.  Reserve the tomato insides for the rice part of the recipe!  Fill the tomatoes with the bread mixture.  Bake at 400 for 20-30 min.

Serve with Tomato Rice.

(Recipe courtesy of foodnetwork.com, photos courtesy of Pirijo Silver.)