Cheddar Stuffed Tomatoes

Directions

1. 1
   Place rack in upper part of oven and preheat oven to 400°F. Lightly butter a shallow baking dish large enough to hold 8 tomato halves.
2. 2
   Pull off stems and cut tomatoes in half crosswise. With a teaspoon, scoop out and discard the seeds. Lightly salt interiors of tomatoes and set upside-down on paper towels to drain.
3. 3
   Meanwhile, melt the butter in a skillet over medium heat. Add onion and garlic and stir until onion is translucent, about 5 minutes.
4. 4
   Turn up the heat to medium-high, add bread crumbs and continue stirring until crumbs are golden, about 5 minutes longer.
5. 5
   Transfer the crumb mixture to a bowl and stir in cheese, parsley, salt and pepper. Spoon mixture into tomato halves and set in prepared dish.
6. 6
   Bake for about 15 minutes, or until tomatoes are tender and filling is lightly browned on top. Serve and enjoy!