6 medium tomatoes
For the stuffing:
1 cup garlic/cheese croutons, crushed
2 tablespoons of grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Chopped fresh parsley for garnish
Cut a thin slice off the top of each tomato.
Scoop out the pulp.
Mix the stuffing ingredients and add a little of the tomato pulp with this.
Spoon the mixture into the tomatoes and cover with aluminium foil.
Bake at 350° for 30 minutes.
Garnish with the parsley and if you would like, sprinkle a little more Parmesan to taste.