Baked Stuffed Tomatoes


4 tomatoes

1/2 cup dry bread crumbs
2 teaspoon butter, melted
1 teaspoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoon fresh parsley, finely chopped
salt and pepper taste


  1. Preheat oven to 350
  2. Slice tops off tomatoes; set aside.
  3. Scoop out some of the pulp from tomatoes; discard.
  4. Blend together remaining ingredients. Spoon crumb mixture evenly into each tomato, pressing firmly.
  5. Place tomatoes in a greased 9″ x 9″ baking dish.
  6. Bake uncovered for 20 minutes or until topping is golden

Makes 4 servings


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