Herb Stuffed Tomatoes

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.

3. 3

   Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine.

4. 4

   Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.

5. 5

   Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

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