Serves 6

INGREDIENTS:

6 medium beefsteak tomatoes
sea salt, to taste
ground pepper, to taste
1/2 bunch Italian flat leaf parsley, finely chopped
11/2 cups unseasoned panko, Japanese-style breadcrumbs
6 medium cloves of garlic, finely minced
6 tsp extra virgin olive oil

DIRECTIONS:

Preheat oven to 300°F.

Wash tomatoes and slice the top about one inch from the top. Using a small spoon, scoop the inside removing all seeds and center. Place in a baking sheet standing up. Sprinkle the insides with salt and pepper.

Make sure your parsley is well dried after cleaning. In a large mixing bowl, toss parsley, breadcrumbs and minced garlic together. Add 2 pinches of salt and some fresh pepper. Using a spoon, fill the insides of the tomatoes with the breadcrumb mix to the top. Sprinkle each tomato with 1 teaspoon of olive oil. Place baking sheet in the oven. Cook for about 10 to 15 minutes or until lightly brown on the top and heated through. These tomatoes can either be served warm or let cool and served at room temperature.