4 tomatoes

1⁄3 cup parmesan cheese, shredded

3 Tbsp plain bread crumbs

21⁄2 Tbsp Italian bread crumbs

1⁄4 cup minced onion

2 cloves garlic, minced

2 Tbsp olive oil

2 tsp basil

2 tsp parsley

1 tsp oregano

1⁄2 tsp salt

1⁄4 tsp pepper

2 Tbsp mozzarella cheese, shredded

Preheat the oven to 400 F. Spray an 8×8 pan with cooking spray. In a medium bowl, combine parmesan cheese, both bread crumbs, onion, garlic, olive oil, basil, parsley, oregano, salt, and pepper. Cut the tops off and hollow out the tomato by removing the pulp and seeds with a spoon. Dice the pulp and add it to the bread crumbs mixture. Gently mix the ingredients until they are well combined. Fill each tomato with stuffing and place them in the prepared baking dish. Drizzle each tomato with a bit of olive oil. Sprinkle with mozzarella cheese and bake 10 to 12 minutes. Serve warm.

Recipe courtesy of Marilles Mauer, Greensburg