Cut a thin slice from the top of each tomato. Scoop out the pulp, leaving a half inch thick shell. Invert tomatoes onto paper towels to drain. Meanwhile, in a bowl, combine crumbs, garlic, cheese, parsley, salt and pepper. Stuff tomatoes; place in greased shallow baking dish. Drizzle with oil. Bake, uncovered, at 400F. for 15-20 minutes or until stuffing is lightly browned. Yield: 4-6 servings. To make into appetizers: Stuff 48 cherry tomatoes with crumb mixture; bake for 8-10 minutes. Submitted by Dorothy Pritchett, Wills Point, Texas Mc formatting by bobbi744@sojourn. Com