Stuffed tomatoes

• 3 large tomatoes (beefsteak or similar)
• 1 c. breadcrumbs (Italian, as used for fried chicken coating)
• 3 T. grated Parmesan cheese
• 3 T. fresh basil, chopped fine
• 1 t. olive oil
• 1 t. black pepper

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Slice tomatoes in half. Gently squeeze to remove as many seeds as possible. Carefully cut out the insides of the tomatoes, leaving the hollow halves intact.

Chop up the insides and combine with the remaining ingredients. Stuff tomato halves with the mixture, drizzle with olive oil, and top with parmesan cheese.

Cook at 350 for 20 minutes.