Source: dLife

Simple bread, basil, oregano, and thyme stuffed tomatoes.

Servings

6 fresh plum tomatoes , cut in half lengthwise
0.5 tsp kosher salt , divided
0.25 tsp black pepper
2 piece sliced whole wheat bread , toasted and cut into 1/2-inch cubes
1 tbsp fresh basil
1.5 tbsp extra virgin olive oil
1 tsp fresh oregano
0.5 tsp fresh thyme
1 tsp minced garlic
2 tbsp low sodium parmesan cheese , grated

1 Preheat oven to 375 degrees F.
2 Take out pulp and seeds from the tomato halves and place in cheesecloth over a bowl. Squeeze to release juices. Throw away solids, saving 1/4 cup of liquid.
3 Arrange tomato halves, cut side up on an 11 by 17 inch baking sheet. Season with 1/4 teaspoon salt and pepper.
4 Put bread cubes in a large bowl and pour tomato liquid over top. Mix in 1/4 teaspoon salt, basil, olive oil, oregano, thyme, and garlic. Spoon bread mixture into tomato halves, lightly pushing down. Top each tomato with 1/2 teaspoon cheese. Bake for 12 minutes or until just heated through and tender.