Herb Stuffed Tomatoes - cooking recipe

Ingredients

5 beefsteak tomatoes
1 cup flat leaf parsley, chopped
3/4 cup Italian seasoned breadcrumbs
1 cup provolone cheese, grated
1/4 teaspoon ground black pepper
1 teaspoon butter, softened
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced (optional)

Preparation

Preheat the oven to 375 degrees F.
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.
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.
Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.