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.
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.
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.
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