3⁄4 cup cornbread stuffing mix, crumbled with fingers
1⁄4 cup finely chopped pecans
11⁄2 teaspoons chopped dried basil
3⁄4 teaspoon ground cumin
3-6 tablespoons olive oil
2 tablespoons chopped fresh parsley or 2 teaspoons dried
In a medium bowl, stir together all topping
ingredients. May be refrigerated for up to 2 days.
Preheat oven to 425 degrees. Cut tomatoes in half lengthwise and cut out cores. Cut a small slice on the bottoms so they stand straight. Place on a nonstick baking sheet. Sprinkle with salt and pepper. Spoon one generous tablespoon topping over each half, pressing down slightly. This can be assembled and held at room temperature up to 4 hours. Bake for 4-5 minutes or until crumbs are golden. Bake at 350 degrees for softer tomatoes. 8 servings.