Directions:
Gather the ingredients. Preheat the oven to 400 F, placing the rack in the center.
Slightly below the stem, cut the top off each tomato and use a spoon to carefully scoop out the inside, transferring the pulp to a colander set over the sink or a plate to catch the juices. Drain out all of the liquid and discard as many seeds as possible.
Sprinkle the inside of the hollowed out tomatoes with 1/4 teaspoon salt and set them upside down on a plate or a wire rack set over a sheet pan to continue draining as you prepare the filling.
Chop the tomato that you scooped out and add it to a medium mixing bowl with the breadcrumbs, Parmesan cheese, mozzarella cheese, garlic, herbs, 1/2 teaspoon salt, pepper, and olive oil. Mix well to combine.
Set the hollow tomatoes upright in a baking dish or on a sheet pan and fill each with equal amounts of the stuffing, mounding the stuffing up if necessary.
Bake the tomatoes until the skin just begins to crack, the filling is bubbly, and the cheese is melted, about 15 to 25 minutes. If you like (and used a broiler-safe dish), finish them under the broiler for about 2 minutes.
Remove from the oven and sprinkle with fresh parsley before serving.
I await your comments! Enjoy!
