First off, let me apologize for not having a picture of this recipe...it's truly a looker!
Second, let's get straight to sharing this easy, quick, full-of-flavor, stuffed tomato recipe!
Pre-heat you oven to 425 or your convection toaster oven to 400.
In a small bowl, mix together 1/2 cup whole wheat bread crumbs, half of a handful of chopped parsley, 1 Tbs of grated parmesan, and salt and pepper to taste. Toss it together. Then add enough olive oil to get it to slightly hold together. I'd guess I used about 1 Tbs.
Cut your tomato in half (across the middle, not the top). Scoop out a little bit of the middle to make a shallow hole for the bread crumbs. Spoon the bread crumbs into the tomatoes so that it's slightly domed on top.
Put in the oven to cook until golden brown on top and heated all the way through. Tip: I lowered my toaster oven temperature to 325 after about 5 minutes because my tops were brown but my tomatoes weren't heated though.
Information about the allergy friendly ingredients:
Tomatoes: grown without pesticides at my friend's mother's farm
Whole Wheat Bread Crumbs: I cheated and used a jar from whole foods. Make sure you buy bread crumbs that are just bread so that they're soy-free bread crumbs!
Parsley: From my herb garden on my deck.
Grated Parmesan: I buy pre-grated parmesan from Whole Foods. It's their vegetarian parmesan so that it uses microbial enzymes. It has no fillers or soy.
Salt, Pepper, Olive Oil: just the basics here!
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