4 medium ripe tomatoes
1¼ cup fresh bread crumbs
1/3 cup butter or margarine, melted
1 tbsp. chopped fresh parsley
1 tsp. basil leaves
¼ tsp. oregano leaves
¼ tsp. garlic powder
1 tsp. salt
¼ tsp. cracked pepper

Preheat oven to 350°. Remove stems from tomatoes and cut them in half crosswise. Place cut-side up on a 15"x10"x1" jelly roll pan. In a small bowl, stir together all other ingredients. Spoon a heaping tablespooonful of the crumb mixture on each tomato half. Bake 15 to 18 minutes or until tomatoes are heated through, but still firm.

Yield: 8 servings.

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