Mom's stuffed tomatoes

Ingredients for 6 servings:

• 6 tomatoes (firm but ripe)
• 2 clove(s) garlic, squeezed
• 5 tbsp parsley, chopped
• 4 tbsp spring onions, finely chopped
• 1 pinch(s) thyme, dried
• Salt, n. G.
• Black pepper, freshly ground
• 80 ml olive oil
• 125 g breadcrumbs
• Olive oil, for drizzling

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cut the tomatoes in half, not scooping out too deeply. Sprinkle with salt and pepper. Combine all the remaining ingredients and season to taste. Spread the filling over the tomato halves and drizzle with additional olive oil. Transfer to an ovenproof dish and bake in the top third of the oven for 12 minutes, or until the tomatoes are soft but not falling apart and the filling is golden brown. You can make the tomatoes in advance and refrigerate them until ready to bake. We love eating these with scrambled eggs, but they’re also wonderful with steak.