Monterey Cream-baked Tomatoes

• 4 medium tomatoes
• 1 medium onion, finely chopped
• 1 cup fresh breadcrumb, about 2 slices of bread (I like whole wheat)
• 14 cup melted butter
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh herbs (I use basil, rosemary and oregano) or 2 teaspoons dried herbs
• 1 fresh garlic clove, finely minced
• 1 cup heavy cream

1. Preheat oven to 325 degrees.
2. Slice the top half inch off the tops of the tomatoes and scoop out the insides.
3. Arrange the hollow tomatoes in a glass baking dish that is large enough to hold them and with room in between and sprinkle with 1/2 teaspoon salt.
4. Melt the butter in a skillet and saute the onion and garlic until it is translucent.
5. Stir in the crumbs and seasonings.
6. Stuff each tomato and mound the stuffing on the top of each one.
7. Pour the cream into the baking dish and bake 20 to 30 minutes.
8. The tomatoes should be soft but not mushy.
9. Remove tomatoes to a platter and pour the pan juices into a skillet and cook over medium heat to reduce slightly.
10. Pour the sauce around the tomatoes and serve immediately.

tomatoes, onion, fresh breadcrumb, butter, salt, ground black pepper, fresh herbs, garlic, heavy cream

Taken from www.food.com/recipe/monterey-cream-baked-tomatoes-115811 (may not work)