Preheat oven to 425 degrees F. Line a large baking sheet with foil. Place the tomatoes on the sheet, cut side up. Drizzle with 1 Tbsp. of the oil and season with salt and pepper.
Blend crumbs, 3 Tbsp. oil, garlic, paste and cheese. Stuff tomatoes and place in pan. Add 2 Tbsp. oil. Bake, uncovered, at 375 degrees F for 15 minutes or longer until done.
All I can say is, "Yum!" Preheat oven to 400 degrees F. Place the tomato halves side by side with bottom sides down in an 8 x 8 inch baking dish.
Cut a 1 inch pieces from the stem end of the tomatoes. Carefully scoop out the pulp. Melt butter in skillet; saute mushrooms and onion 5 minutes.
Okay, these take a long time to roast, but they are oh so worth it! They are terrific served on crusty bread lightly brushed with extra virgin olive oil along with a cheese platter and a glass of good wine.
Can't wait to get some tomatoes on my plants outside so I can make this!
Wonderful as an appetizer, side dish or loaded onto toasted bagels. Yum!
