Baked Tomatoes Stuffed with Bread Crumbs, Parmesan, and Herbs

adapted from The Complete Italian Vegetarian Cookbook
serves 4

4 large, ripe but firm tomatoes (about 2 pounds)
1 cup plain breadcrumbs
1 cup freshly grated Parmigiano-Reggiano cheese
6 Tbs minced fresh parsley leaves
3 Tbs minced fresh basil leaves
3 Tbs minced fresh oregano leaves
3 medium garlic cloves, minced
2 Tbs dry white wine
5 Tbs extra-virgin olive oil
3/4 tsp kosher salt
freshly ground black pepper

Preheat the oven to 375. Cut off and discard a 1/2-inch slice from the top of each tomato. Using a small spoon, scoop out and discard any remaining parts of the core, plus the seeds. Use your fingers to reach into each tomato and pull up as much liquid as you can. Be careful not to puncture the skin.

Combine the breadcrumbs, cheese, herbs, garlic, wine, 3 tablespoons of oil, salt, and pepper. Stuff the tomatoes using a small spoon or your fingers, making sure that the filling reaches all the hollowed out places. Mound the filling a little above the top of each tomato and pat it gently to compact it.

Lightly grease a baking dish that is just large enough to hold the tomatoes, and place the tomatoes in a single layer in the dish. Drizzle the remaining oil over the tops of the tomatoes.

Bake 25-30 minutes, or until the stuffing is golden-brown and the tomatoes are soft, but not falling apart. Allow them to cool at least 15 minutes before serving.