Fresh Herb Stuffed Tomatoes - cooking recipe

Ingredients

8 tomatoes (Campenelle or Tomatillo would work best)
1 tablespoon unsalted butter
4 tablespoons olive oil
1/2 onion, finely chopped
4 garlic cloves, minced
3 cups fresh bread, crumbs
2 tablespoons chives, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
1 cup parmesan cheese, grated
1/4 cup tomato juice (saved from tomatoes above)
1 large egg, beaten
salt and pepper

Preparation

Preheat oven to 375\u00b0F Grease a 9x13\" baking dish.
Cut tops off tomatoes and spoon out the flesh. Place flesh in a sieve and press down lightly to retain juices (you will need 1/4 cup of juice total). Blot insides of tomatoes with a towel to remove excess juices. Season insides with salt and pepper.
Melt butter with 2 tbs of the olive oil in a skillet over LOW heat. Add onion and saute for 5 minutes. Add garlic and saute for 3 minutes. Remove from heat.
Stir in bread crumbs, herbs and Parmesan. Stir in reserved 1/4 cup tomato juices and then the egg.
Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer.
Drizzle with remaining 2 tbs of olive oil.
Bake for 30 minutes until topping is browned and crisp.
Serve immediately while hot/warm.