Fresh Herb Stuffed Tomatoes

Found this recipe in AllYou Magazine Sept 2008. Really can't mess this recipe up. I love using Campenelle tomatoes but if they are not available try finding Tomatillo tomatoes. Both of these are sturdy tomatoes that hold up well to stuffing/fillings and give you a good 2-3 bite appetizer.

• Ready In: 1 hr
• Serves: 8
• Yields: 8 appetizers

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

Directions

1. Preheat oven to 375°F Grease a 9x13" baking dish.
2. 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.
3. 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.
4. Stir in bread crumbs, herbs and Parmesan. Stir in reserved 1/4 cup tomato juices and then the egg.
5. Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer.
6. Drizzle with remaining 2 tbs of olive oil.
7. Bake for 30 minutes until topping is browned and crisp.
8. Serve immediately while hot/warm.