6 ripe large tomatoes
2 cups fresh white bread crumbs
¼ cup minced scallions
¼ cup minced fresh basil Italian parsley (flat leaf)
½ t minced fresh thyme leaves
Salt & pepper
1 cup grated Crowley Medium Sharp cheese
Olive oil
Preheat oven to 400.
Sparingly core the tomatoes and cut them into halves crosswise. Remove seeds and juice and place “face up” on a baking dish. Salt and pepper the tomato halves.
Make fresh bread crumbs by pulsing 5 or 6 slices of white bread (cut off crusts first) in the food processor. Place in a mixing bowl.
Place scallions, basil, parsley, garlic, thyme and 1 tsp salt in the food processor and pulse until minced. Toss herb mixture gently with bread crumbs. Fill tomatoes with bread crumb mixture and mound any remaining on top. Drizzle with olive oil and bake tomatoes for 15 minutes or until tender. Take them out of the oven, sprinkle them with shredded Crowley medium sharp and bake for 2 minutes more… watch them closely as the cheese melts becomes just slightly brown on top. Delicious hot or at room temp… leftover is even better!!
Submitted by Carol H.
