chick peas, cooked
red onion, finely diced
olive oil, extra virgin
bread crumbs, dry
basil, fresh, sliced
1Cut a thick slice off the top of each tomato. Leaving a 1/2" shell, scoop out & reserve pulp. Invert tomatoes onto paper towels to drain.
2In large skillet, sauté all the vegetables in oil until tender & liquid has been reduced by half. Remove from the heat. Stir in beans. Add breadcrumbs, Parmesan cheese, basil & oregano to hot vegetable mixture & give a quick stir.
3Stuff tomatoes with the vegetable mixture. Place in a shallow baking dish coated with olive oil. Bake, uncovered, at 350 degrees F for 15 - 20 minutes or until heated through & the tops are slightly browned.