Herb Stuffed Tomatoes

- 5 beefsteak tomatoes
- 1 cup chopped flat-leaf parsley leaves
- 3/4 cup Italian-style bread crumbs
- 1 cup grated provolone (I have used parmesan or whatever cheese that sounds good to me)
- 1/4 cup tsp freshly ground black pepper
- 1 tsp butter, softened
- 2 tbsp EVOO

Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with EVOO. Bake at 375 until the tops are browned, approx 20 min.