Baked Stuffed Tomatoes(Pomodori Ripiene Con Formaggio Al Forno) - cooking recipe

Ingredients

4 tomatoes
1/4 c. chopped parsley
2 cloves garlic, minced
1/4 tsp. oregano
1/3 c. Parmesan cheese
1/3 c. bread crumbs
salt and pepper to taste
1/4 c. olive oil

Preparation

Wash
and
dry tomatoes.
Cut in half and gently scrape out seeds
with
a
knife.
Drain tomatoes upside down for 10 minutes. Combine
parsley,
garlic, oregano, Parmesan cheese, breadcrumbs, salt
and pepper.
Place tomatoes in 9 x 13-inch baking
dish and
divide
filling
among the 8 tomato halves. Sprinkle
with a little more Parmesan cheese and drizzle olive oil
over top.
Bake 25 to 30 minutes in a 350\u00b0 oven.
Makes 4 servings.