Baked Tomatoes
( YIELD: 8 Servings )

I N G R E D I E N T S
Firm, medium-sized tomato	8
Breadcrumbs	5 Tbsp.
Garlic, minced	1 clove
Grated Cacio de Roma	2 1/2 oz.
Egg yolks	2
Milk	4 Tbsp.
Parsley, minced	1 bunch
Basil leaves, minced	20 leaves
Olive oil	to taste
Salt & pepper	to taste

1.	Cut off the top of the tomato and use as a cover.
2.	With a teaspoon, carefully scoop out part of tomato pulp and chop finely.
3.	Mix the garlic, herbs, cheese, breadcrumbs and tomato pulp.
4.	Whisk the egg yolks, milk, salt and pepper together and pour over breadcrumb mixture. Let mixture absorb and fill tomatoes with it.
5.	Place in a buttered heat-resistant baking pan and drizzle with olive oil.
6.	Pre-heat oven to 400° F and bake until a golden crust forms.