Stuffing tomatoes
To prepare tomatoes for stuffing, cut large ripened tomatoes in half. Gently squeeze to release seeds and pulp (reserve those to use in sauces, soups, etc.) Fill tomato cavities with stuffing mixture.
Use seasoned breadcrumbs as a base for stuffing. Use 1/4 cup for 4 tomato halves.
For Greek flavor, add sliced, pitted ripe olives and crumbled feta cheese with a tablespoon of olive oil.
For Italian, add 2 tablespoons each of capers, chopped fresh basil and grated Parmesan cheese with 1-tablespoon olive oil.
For a chutney-flavored stuffed tomato, add 2 to 3 tablespoons prepared chopped mango chutney and 1/2 teaspoon curry powder to the breadcrumbs.
Arrange stuffed tomatoes in a shallow baking pan. Bake in a preheated 400-degree oven until hot, about 20 minutes.