6 large tomatoes 2 cloves garlic
2 T. shallots or scallions 4 T. fresh parsley
4 T. fresh basil 1/4 tsp. thyme
1/4 c. olive oil salt and pepper
1 c. fine dry white bread crumbs
Cut tomatoes in half crosswise. Gently press out juice and seeds.
Sprinkle with salt and pepper, set aside. Mince shallots. Chop parsley
and basil. Combine and blend all but tomatoes, then fill each tomato
piece with the mixture. Sprinkle with a few drops of olive oil. Arrange
tomatoes in a shallow oiled pan, in one layer, without crowding them.
Shortly before serving, place in upper half of a 400F oven and bake 10-15
minutes, or until tomatoes are tender and lightly browned.
