Baked Tomatoes With Provençale Stuffing

From The Vegetarian Cookbook

• 4 medium-sized tomatoes, unpeeled
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 1/2 tbsp fresh parsley, chopped
• 2 tsp fresh basil, chopped
• 1 1/2 tsp fresh thyme, chopped
• salt to taste
• black pepper to taste
• 300g bread crumbs
• 100g parmesan

Preheat oven to 375F.

Core tomatoes and scoop out to leave whole shells.

Heat oil in a frying pan to medium heat and sauté onion and garlic for about 3 minutes. Stir in tomato, herbs and seasonings. Sauté for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and most of the parmesan (reserve a little for later).

Stuff the tomatoes with the mixture and sprinkle evenly with the remaining measure of Parmesan cheese.

Bake for about 15 minutes.