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Serves 4-6
Free of: All top allergens and gluten-free

Ingredients

• 8 large ripe fresh tomatoes, tops and seeds removed
• 1/4 cup (60 mL) + 1 tbsp olive oil
• 1 cup (250 mL) shallots, finely diced
• 2 cloves garlic, minced
• 2 cups (475 mL) gluten-free bread crumbs [For non-GF: regular bread crumbs are fine]
• 1/2 cup (60 mL) fresh basil, chopped
• 1/2 cup (60 mL) fresh parsley, chopped
• Salt and pepper

Method

1. Heat 1/4 cup of olive oil on medium in a large sauté 4-6 minutes.
2. Add garlic, bread crumbs, basil and parsley. Cook a further 2-4 minutes.
   Season with salt and pepper.
3. Pre-heat oven to 400°F. Fill open tomatoes with crumb mixture.
4. Drizzle remaining tablespoon of olive oil into bottom of an 8×12-inch baking dish. Place filled tomatoes in dish, drizzle with a little oil. Bake 10-12 minutes.