Julia’s Stuffed Tomatoes Provencal

large firm ripe tomatoes

Salt and freshly ground pepper

to 1 1/2 cups fresh bread crumbs (see Note)

minced shallots

dried herbes de Provence

freshly grated Parmesan cheese

to 3 tablespoons chopped parsley

to 4 tablespoons olive oil

shallow baking dish, lightly brushed with olive oil