Broiled Stuffed Tomatoes

• 4 small ripe plum tomatoes, about 1 pound
• Salt and freshly ground pepper to taste
• 1/2 cup fresh fine bread crumbs
• 1 tablespoon finely chopped garlic
• 2 tablespoons chopped parsley
• 2 tablespoons olive oil

1. Preheat the broiler to high, with the rack about 6 inches from the heat source.
2. Cut away and discard the core of each tomato.
3. Cut the tomatoes crosswise through the center.
4. Discard the seeds.
5. Sprinkle with salt and pepper.
6. Combine the bread crumbs, garlic, parsley and olive oil.
7. Blend well.
8. Top each tomato half with an equal portion of the crumb mixture, pressing down with your fingers to distribute the topping evenly.
9. Place the tomatoes under the broiler, and broil for about 5 minutes or until lightly browned and hot.

tomatoes, salt, fresh fine bread crumbs, garlic, parsley, olive oil

Taken from cooking.nytimes.com/recipes/4772 (may not work)