Recipe(tried): Baked Stuffed Tomatoes

Thanks Gina! - what a good idea, it hadn't occured to me to add the seasoning and THEN freeze it, although i have made plain breadcrumbs and then frozen them. The simplest ideas are always the best!! Well since you've been so generous and shared this idea with me i'd like to return the favour by adding to it..........i just had this idea but quantities would vary depending on how many you'd make it for. You want to add enough olive oil to crips up the breadcrumbs in the oven but not make them too oily. You know, it's one of those common sense things where you can just judge with your eyes....

Using Gina's breadcrumbs; Using either beefsteak tomatoes or regular tomatoes, cut either in half or cut the lid off the smaller one's (you can disgard the lid). Scoop out the seeds and pulp into a sieve and and juice you can squeeze out to the bread crumbs with some olive oil. Throw the seeds away. Score the inside of the tomatoes, sprinkle with a little salt and leave upside down to drain for about 1 hour. (you can get away with draining them if you are in a hurry) Season breadcrumbs to taste, stuff the tomatoes and bake in the oven for about 10 mins until breadcrumbs are golden.
I suppose you could use this to stuff quite alot of veg but i thought that tomatoes would be nice.