Joycelyn Skidmore | Lamar Electric

The ideal starter for any summer dinner, these stuffed tomatoes are ready in a flash. If you have one handy, a melon baller makes easy work of removing tomato seeds.

4–6 tomatoes
1/2 cup breadcrumbs
1/4 cup chopped fresh basil or parsley
3 tablespoons minced green onion
1–2 cloves garlic, minced
1/4 teaspoon salt, plus more for sprinkling
1/4 teaspoon pepper, plus more for sprinkling
1/8 teaspoon dried thyme
1/4 cup olive oil, plus more for drizzling

1. Core tomatoes. Using a spoon, scoop out seeds and juice, taking care not to break the sides of the tomatoes. Set tomatoes upside down in a colander to drain.

2. In a small bowl, combine breadcrumbs, basil or parsley, green onion, garlic, salt, pepper, and thyme. Stir in olive oil until mixture is well combined and looks like wet sand.

3. Sprinkle salt and pepper into each tomato. Fill tomatoes with breadcrumb mixture and set on a rimmed baking sheet. Drizzle with additional olive oil. Broil at 400 degrees 5–10 minutes, keeping an eye on the breadcrumbs so they don’t burn.

Serves 4–6.