Baked Tomatoes with basil and parmesan

3 large tomatoes (about 1 1/2 lbs.) 1//4 cup minced fresh herbs (basil, parsley, marjoram) 1/2 cup dry grated bread crumbs 1/2 cup grated parmesan or Asiago cheese 2 garlic cloves finely minced pinch salt pinch freshly ground pepper 3 Tablespoons extra-virgin olive oil

Preheat the oven to 350 F. Put the tomatoes in a nonstick baking dish, cut sides ups. Combine the herbs, bread crumbs, cheesegarlic, salt, pepper and oil in a samll bowl. Sprinkle each tomato with an equal portion of the mixture. Bake 30 minutes or until crusty. Tomatoes will be soft yet hold their shape.

Enjoy! (I did not add any bread crumbs when I made it, so the celiac crew can make it that way, too!)