Slice the top from each tomato and
scoop out the pulp.
Drain the pulp and chop it
Invert and drain the tomato shells
on paper towels.
Combine the tomato pulp with the
breadcrumbs, basil, parsley, scallions, garlic, thyme, salt and
Spoon the stuffing mixture into
Arrange the stuffed tomatoes in a
12-by-7-by-2-inch microwavable casserole.
Microwave on high 100% for 3
Rotate the dish a half turn and
microwave on high 100% for 3-5 minutes, until the tomatoes are hot
and fork tender.
Serve garnished with lemon wedges.
While this best made with vine-ripened
tomatoes and fresh garden basil, it is also a flavorful cold weather
vegetable dish. If you make it in the fall or winter, it is a good idea
to let the tomatoes sit at room temperature for a few days to ripen
further, even if they look ripe when you buy them.