Herb Stuffed Tomatoes

I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make.

• Ready In: 50 mins
• Serves: 6-8

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)

Directions

1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
5. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.