Instructions: Preheat oven to 375 F. Core tomatoes and cut each vertically in half; scoop out tomato pulp, leaving a 1/4 inch thick shell. Chop half of the pulp from one tomato and set aside. (Save remaining pulp for soups, sauces or another use.)

In a medium skillet, heat 1 tablespoon of the oil over medium-high heat.

Add garlic and cook 30 seconds. Add chopped tomato pulp and basil; cook 2 to 3 minutes, or until softened.

Transfer the tomato-pulp mixture to a medium bowl; stir in bread crumbs, parsley, mozzarella, salt and black pepper.

Stuff tomatoes evenly with the bread crumb mixture and place in a small, shallow baking pan. Drizzle each tomato half with 1 1/2 teaspoons of the remaining oil. Bake in the center of the oven 30 minutes, or until tomatoes start to soften and bread crumbs are golden.

Yield: 2 servings

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