Stuffed tomatoes
6 large tomatoes
1 cup bread crumbs
½ cup grated parmesan cheese
¼ cup fresh chopped parsley
2 eggs
salt and pepper
1 clove garlic, minced
olive oil
Pre-heat oven to 350
Cut the bottoms off tomatoes and scoop out pulp, reserving pulp of 2 tomatoes. Place tomatoes in a 9x13 baking dish, add 1 cup water to bottom of pan.
In a large bowl mix all of the ingredients together except for the olive oil. Chop the reserved pulp and add to stuffing mixture.
Stuff the tomatoes and drizzle olive oil over the tops.
Cover with foil and bake for 30 minutes. Serve warm.