Grilled Tomatoes with Bread and Herb Stuffing

Pence Lake Photo Studio
Serves 6 
This makes an excellent lunch or a versatile side dish for dinner 
Preheat oven to 400 degrees F.
6 firm, ripe tomatoes, about 3 inches in diameter 
Salt and pepper 
3 cloves mashed garlic 
4 tablespoons minced shallots or green onions 
4 tablespoons minced fresh basil 
4 tablespoons minced fresh flat parsley 
½ teaspoon dried thyme 
¼ cup extra virgin olive oil 
½ cup fine, white bread crumbs 
Wash tomatoes, remove stems, cut the tomatoes in half crosswise. Carefully scoop out the seeds from their chambers. Sprinkle lightly with salt and pepper

Place the remaining ingredients in a bowl and mix well. Season to taste with salt and pepper. Fill each tomato half with the mixture, gently pressing it into the hollows. Dribble with a few drops of olive oil.

Arrange tomatoes in a shallow heat proof dish and place into the preheated oven. Bake for 15 minutes or until the tomatoes are tender but hold their shape and the filling has browned lightly.