Stuffed Tomatoes with Parmesan, Garlic, and Basil | America's Test Kitchen

Ingredients

• 6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded
• 1 teaspoon kosher salt
• 3/4 cup coarse homemade bread crumbs
• 3 tablespoons olive oil
• 1 teaspoon olive oil
• 1/3 cup grated Parmesan cheese (about 1 1/2 ounces)
• 1/3 cup shredded fresh basil leaves
• 2 medium cloves garlic , minced (about 2 teaspoons)
• Ground black pepper