Stuffed Tomatoes with Parmesan, Garlic and Basil

• 6 large tomatoes firm and vine-ripe, about 8 ounces, 1/8-inch sliced off stem end, cored, and seeded
• 1 teaspoon kosher salt or as needed
• 3/4 cup bread crumbs homemade or store-bought
• 1 teaspoon olive oil plus 3 tablespoons
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 1/2 cup basil freshly chopped, loosely packed
• 1 large garlic cloves freshly minced or pressed
• 1 x black pepper freshly ground, to taste

1. Sprinkle inside of the tomatoes with kosher salt and place them upside down on the several layers of paper towels.
2. Allow the tomatoes to stand in order to remove excess moisture, about half an hour.
3. Meanwhile, add the bread crumbs with 1 tablespoon olive oil, parmesan, basil, garlic, and black pepper to taste in a small bowl, mix until well combined, and set aside.
4. Arrange the oven rack to upper-middle position and preheat the oven to 375F (190C) degrees.
5. Line a piece of foil onto 9 by 13-inch baking sheet.
6. Roll up several sheets of paper towels and pat inside of each tomato dry.
7. Place the tomatoes in a single layer in the baking sheet.
8. Brush the top cut edges of tomatoes with 1 teaspoon oil.
9. Add the stuffing into the tomatoes (about 4 tablespoons for each tomato).
10. Drizzle with remaining 2 tablespoons oil.
11. Bake in the preheated oven for about 18 to 22 minutes, until the tops are golden, brown and crisp.
12. Cool for a few minutes and serve warm.

tomatoes, kosher salt, bread crumbs homemade, olive oil, parmesan, basil freshly, garlic, black pepper

Taken from recipeland.com/recipe/v/stuffed-tomatoes-parmesan-garli-52296 (may not work)