1 Tomato, Basil, 1 Shallot 1 Clove Garlic, Italian Parsley, Panko Bread Crumbs, Fresh Parmesan, Quality Balsamic.
Cut the end off the tomato, scoop out insides. Salt interior, turn upside down to draw water out. Finley chop shallot, garlic. Sautee in pan until soft with olive oil. Add a small handful of panko and parmesan. Mix with finelty diced herbs.
Dry inside of tomato with a paper towel, fill loosely with stuffing, brush exterior lightly with olive oil. Bake 40mins at 350.