• knife
• cake pan or casserole
• spoon
• bowl
• wooden spoon

• 4 medium tomatoes, ripe but firm
• 4 cloves garlic, minced
• 1 c parsley, chopped
• 3 T basil, chopped
• ¾ c bread crumbs
• ½ c parmesan cheese, grated (optional)
• salt + pepper, to taste
• ¼ c olive oil

Cut the tomatoes in half (top and bottom halves, rather than left/right) and place in pan.

Scoop out the seeds and pulp. Discard the seeds, but put the pulp into a bowl. Mix in the remaining ingredients, except for a few T of the olive oil.

Fill the tomatoes, drizzle with the remaining olive oil, and bake for about 30 minutes, until brown.