To make stuffed tomatoes, slice 2 vine-ripened tomatoes in half and scoop out the seeds. Sprinkle the insides of the tomatoes with salt, and set them upside-down on a cooling rack to allow excess moisture to drain out of them. Then, stuff the centers with a mixture of 1/2 cup bread crumbs, 1 minced clove of garlic, 1/4 cup chopped fresh basil, 1/2 cup Parmesan cheese and 1/4 cup olive oil. Bake for 30 minutes at 400 degrees F.
Another recipe makes stuffed tomatoes that are filled with cheddar cheese, sausage and peppers. To make this version of stuffed tomatoes, cut the tops off of 2 ripe tomatoes and scoop out the flesh. Place the tomatoes in a baking dish, and set this aside while you prepare the stuffing. Combine 10 ounces of canned tomatoes with green chili peppers, 1/2 cup dry breadcrumbs, 1/3 cup shredded cheddar cheese and 1/4 pound of cooked, smoked sausage, cut into 1-inch pieces, in a bowl. Stir well.
Fill the hollowed out tomato skins with scoops of the stuffing mixture. Sprinkle an additional 1/3 cup of cheddar cheese on top of the tomatoes. Place the pan in an oven preheated to 400 degrees Fahrenheit and bake for 15 minutes.