Fresh Herb Stuffed Tomatoes

• 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

1. Preheat oven to 375u0b0F 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.

tomatoes, unsalted butter, olive oil, onion, garlic, fresh bread, chives, fresh parsley, fresh basil, oregano, parmesan cheese, tomato juice, egg, salt

Taken from www.food.com/recipe/fresh-herb-stuffed-tomatoes-442112 (may not work)