Filled Tomatoes

From Susan Branch's Heart of the Home (1986), a beautiful, handwritten cookbook with watercolour illustrations. The delicious, uncomplicated recipes emphasize the flavours of fresh foods. This side dish is delicious, especially in the winter, when you're craving the taste of fresh tomatoes.

6 firm, ripe tomatoes
2 cloves pressed or minced garlic
5 tbsp minced parsley
4 tbsp minced green onion
1/4 tsp thyme (dried)
1/4 tsp salt
freshly ground pepper to taste
1/3 c. olive oil
3/4 c. plain, dry breadcrumbs

Preheat oven to 400 degrees. Cut the tomatoes in half (horizontally) and gently squeeze out the juice and seeds. Lightly salt and pepper the halves. Blend all remaining ingredients and taste to correct seasoning. Fill each tomato half and sprinkle with a few drops of olive oil. Arrange tomatoes in roasting pan, and bake in upper third of oven for 12 minutes, or until filling is golden brown. These can be made ahead and cooked when needed. Serves 6.