Stuffed Tomatoes with Gruyere

• 8 large ripe tomatoes
• 3 cups white breadcrumbs
• 1/2 cup organic milk
• 2 organic eggs, lightly beaten
• 2 cloves garlic, minced
• 2 tablespoons chopped basil leaves
• 2 tablespoons finely chopped fresh parsley
• 1 onion finely chopped
• 2 tablespoons toasted breadcrumbs
• 5 tablespoons gruyere cheese, grated
• olive oil

1. Preheat the oven to 350F.
2. Remove a slice from the top of each tomato and scoop out the pulp.
3. Season the insides of the tomatoes with salt and freshly ground black pepper and arrange in a greased baking dish.
4. To make the stuffing, combine the white breadcrumbs with the milk and eggs in a bowl, and add the garlic, herbs, and onion.
5. Season with salt and freshly ground black pepper.
6. Fill the insides of the tomatoes.
7. Sprinkle with the toasted breadcrumbs and Gruyere, and drizzle with a little olive oil to prevent burning.
8. Bake until the tomatoes are tender, about 30 minutes.

tomatoes, white breadcrumbs, milk, eggs, garlic, basil, fresh parsley, onion, breadcrumbs, gruyere cheese, olive oil

Taken from www.foodrepublic.com/recipes/stuffed-tomatoes-with-gruyere/ (may not work)