6 small plum tomatoes
1/2 cup dry Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
1/4 teaspoon dried rosemary
Pinch each dried oregano, salt and pepper
2 tablespoons vegetable oil

Preparation Instructions:

Cut tomatoes in half crosswise. Over bowl, gently squeeze out seeds and liquid; discard. Place tomatoes, cut side down, on paper towels; set aside.

Mix together bread crumbs, parsley, rosemary, oregano, salt and pepper. Stir in oil. If mixture is slightly dry, add 1 tablespoon water or wine and mix until crumbly.)

Gently press heaping tablespoonful filling into each tomato half, mounding slightly above top.

Place tomatoes on greased grill over medium high heat; cook, uncovered, for 10 minutes. Cloves lid and cook for 10 to 15 minutes or until topping is crisp and golden and bottoms of tomatoes are slightly charred. Makes 12 servings.