Chef Tom Fraker
This is an easy recipe that can appear impressive for dinner guests or just a simple side during the week.
Preheat oven to 400°F.
Cut tops off tomato and a very small amount from bottom to allow tomato to stand up. Remove core & seeds.
Arrange in prepared baking dish, cut side up; season with salt and pepper.
Combine remaining ingredients and add enough oil to moisten bread crumbs; season with salt and pepper.
Spoon stuffing into tomato halves, pushing it down into cavities and mounding it on top.
Sprinkle with a little grated parmesan cheese.
Bake until cheese is melted and tomatoes are hot, but still keep their shape, about 20 minutes.
A smaller oven-proof dish will work well to keep stuffed tomatoes upright. However, you can also use crumpled aluminum foil to fill the baking dish, or place prepared tomatoes in a cupcake tin before baking.