Provencale Stuffed Tomatoes - cooking recipe

Ingredients

4 medium unpeeled round red tomatoes (about 1 3/4 lb.)
1 tsp. olive oil
3/4 c. chopped onion
2 large cloves garlic, minced
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh basil
1 tsp. chopped fresh thyme
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. fine dry breadcrumbs
2 Tbsp. plus 2 tsp. grated fresh Parmesan cheese

Preparation

Cut tops off tomatoes; discard.
Carefully scoop pulp into a bowl, leaving shells intact.
Coarsely chop pulp and set aside.