Stuffed Tomatoes With Parmesan, Garlic, And Basil

1. Line baking sheet with double layer of paper towels. Sprinkle inside of each tomato with salt and place upside down on baking sheet. Let sit to remove excess moisture, about 30 minutes.
2. Meanwhile, adjust oven rack to upper-middle position and heat oven to 375 degrees. Line bottom of 13 by 9-inch baking dish with aluminum foil; set aside. Pulse bread in food processor to coarse crumbs, about 10 pulses. Toss with 1 tablespoon olive oil, Parmesan, basil, and garlic in small bowl; season with pepper to taste.
3. Pat inside of each tomato dry with paper towels. Arrange tomatoes in single layer in prepared baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1⁄4 cup per tomato) and drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

STUFFED TOMATOES WITH GOAT CHEESE, OLIVES, AND OREGANO
Substitute 3 ounces crumbled goat cheese (3⁄4 cup) for Parmesan, omit basil, and add 3 tablespoons minced fresh parsley, 1-1⁄2 teaspoons minced fresh oregano, and 3 tablespoons chopped black olives to bread-crumb mixture in step 2.