Herb-and-Bean-Stuffed Tomatoes

Ingredients

• 4  largered and/or yellow firm tomatoes
• 1 1/2  cupssoft bread crumbs (2 slices)
• 1  15-ounce cancannellini beans (white kidney beans), rinsed and drained
• 2  tablespoonspine nuts, toasted
• 2  tablespoonsgrated Parmesan cheese
• 1  tablespoonsnipped fresh basil or 1 teaspoon dried basil, crushed
• 1  tablespoonolive oil
• 2  clovesgarlic, minced
• 1/8  teaspoonsalt
• 1/8  teaspoonblack pepper
• 2  teaspoonsolive oil
• 2  teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushed

Directions

Cut off 1/2 inch from the top of each tomato. Finely chop enough of the tops to equal 1 cup; set aside. Remove and discard the seeds and pulp from tomatoes.

In a large bowl stir together the chopped tomato, 3/4 cup of the bread crumbs, the beans, pine nuts, cheese, basil, 1 tablespoon olive oil, garlic, salt, and black pepper. Spoon the bean mixture into the tomatoes. Place the stuffed tomatoes in a 2-quart square baking dish.

In a small bowl stir together the remaining 3/4 cup bread crumbs, 2 teaspoons olive oil, and the thyme. Sprinkle over tomatoes.

Bake, uncovered, in a 350° oven about 20 minutes or until crumbs are golden brown and tomatoes are heated through.