Herb Stuffed Tomatoes

• 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)

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.

tomatoes, flat leaf parsley, italian seasoned breadcrumbs, provolone cheese, ground black pepper, butter, extra virgin olive oil, garlic

Taken from www.food.com/recipe/herb-stuffed-tomatoes-168156 (may not work)