1 cup breadcrumbs ( I use seasoned)
1/2 cup vegan Parmesan (optional)
1/2 cup vegan mozzarella
Salt and pepper, to taste
3 tablespoons chopped flat leaf parsley (optional)
Olive oil, for drizzling
1) Cut off the top of the tomato and discard. Scoop out pulp and juice from the center of the tomato. Chop and place in a bowl. Set aside.
2) In a separate bowl, mix together the breadcrumbs, vegan cheeses, and a dash of salt and pepper. Reserave two tablespoons and mix in the chopped tomato insides. Stir in parsley.
3) Stuff the hollowed out tomatoes with the breadcrumb mixture. Sprinkle with reserved crumbs. Drizzle with olive oil. Bake at 400 degrees Fahrenheit for about ten minutes or until golden.
Source of recipe: Excellent summertime side dish to use up the tomatoes in your garden! Light, easy and delicious.