Stuffed Tomatoes

1 onion (small)
3 tomatoes (large)
1 cup bread crumbs (unseasoned)
2 teaspoons parsley (dried)
2 teaspoons basil (dried)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon vegetable oil
1/4 cup water (or more as needed)

Wash hands with soap and water.
Preheat the oven to 400 °F.
Peel the onion. Chop it into small pieces.
Cut each tomato in half. Remove the part with the stem.
Gently squeeze each tomato half over the sink to remove the seeds.
Put the breadcrumbs into medium bowl. Add the spices and oil.
Mix well, slowly adding water to moisten the crumbs.
Use a spoon to press the crumb mixture into the tomato halves.
Lightly oil a baking pan. Place the tomatoes on the pan, with the cut side up.
Bake for 15 to 20 minutes, until the crumbs are browned and the tomatoes are soft.

Pennsylvania Nutrition Education Network