Provençal Stuffed Tomatoes

• baking dish
• knife
• spoon
• bowl
• wooden spoon

• several T olive oil
• 4 medium tomatoes, ripe but firm
• 4 cloves garlic, minced
• 1 c parsley, chopped
• 3 T basil, chopped
• ¾ c bread crumbs
• ½ c cashew parmesan, grated or mock parmesan
• salt + pepper, to taste

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

Scoop out the seeds and discard. Dice the pulp and place in bowl, along with the garlic, herbs, crumbs, and parmesan.

Fill the tomatoes and drizzle with oil.

Bake for about 30 minutes, until golden brown.

Adapted from the recipe for "Stuffed tomatoes provençal" in Vegetarian Cooking for Everyone (read my review).

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