Herb-Stuffed Tomatoes

Ingredients

• 8 tomatoes
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• Salt and pepper
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• 1 tablespoon unsalted butter
• 4 tablespoons olive oil
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• 1/2 onion, finely chopped
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• 4 garlic cloves, finely chopped
• 3 cups fresh bread crumbs
• 2 tablespoons chopped chives
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 teaspoon dried oregano
• 1 cup grated Parmesan
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• 1 large egg, beaten
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Preparation

1. Preheat oven to 375°F. Cut tomatoes in half and spoon out flesh. Put flesh in a sieve set over a bowl and press down to release juices; reserve. Season inside of tomatoes with salt and pepper; invert over a baking sheet lined with a kitchen towel.
2. Melt butter with 2 Tbsp. oil in a skillet over low heat. Add onion and sauté for 5 minutes. Add garlic; sauté for 3 minutes. Remove from heat. Stir in bread crumbs, herbs and Parmesan. Stir in 1/4 cup of tomato juices, then egg.
3. Stuff tomatoes with breadcrumb mixture. Grease a 9-by-13-inch baking dish. Place tomatoes in dish in a single layer. Drizzle with 2 Tbsp. oil. Bake for 30 minutes, until topping is browned and crisp.