Stuffed Roasted Tomatoes

My vegetable garden is winding down.
With this extremely hot summer, hurricanes beating down on it, it has seen better days.
I do still have a few more recipes from my fresh garden still ready to share.
So stay tuned in the next couple of weeks and see what I have come up with.
So if you haven’t already canned your tomatoes or put them in a salad, you should try stuffing them and then roasting them.
Now mind you, I had a few plants that had bottom end rot. I know that my cucumbers have fared much better, I still have an abundance of tomatoes to use up.
So to dwindle down my surplus, I made these.
 We enjoyed these with Nigella Lawsons St. Topez Chicken.
It was a wonderful meal enjoyed by all.

Stuffed Tomatoes
4 large firm ripe tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
2 one inch slices of fresh white bread
2 tablespoons minced shallots
1 large clove of garlic minced
1/4 cup fresh minced parsley
3-4 tablespoons olive oil
Directions
Preheat oven to 400 degrees. Cut tomatoes in half (not through the stem) using your fingers dig out the seeds and excess juice. Turn upside down on a kitchen towel and allow to drain.

In a medium bowl toss the bread crumbs with the shallots, garlic, parsley salt and pepper. Add the olive oil a tablespoon at a time as you go. Divide the stuffing into 8 portions and mound into each tomato.

Bake for 20 minutes in the oven until crumbs on the top are lightly browned and the tomatoes are hot, but still hold their shape.
Serve immediately.
Peace be with you,
Veronica