Grilled Mediterranean Stuffed Tomatoes

1.Preheat your grill to medium heat, about 350°F (175°C).

2.Wash the tomatoes and slice off the top quarter of each tomato. Carefully scoop out the pulp and seeds using a spoon, leaving a sturdy shell. Reserve the pulp in a bowl.

3.Lightly salt the inside of each tomato shell and place them upside down on a paper towel to drain excess moisture for about 10 minutes.

4.In a mixing bowl, combine the fresh breadcrumbs, minced garlic, chopped parsley, basil, oregano, grated Parmesan cheese, lemon juice, and crushed red pepper flakes if using.

5.Add the reserved tomato pulp to the breadcrumb mixture, breaking it up with a fork to incorporate the juices. Drizzle in 1/4 cup olive oil and mix until the filling is moist but not soggy. Season with salt and freshly ground black pepper to taste.

6.Turn the tomato shells right side up and fill each generously with the breadcrumb-herb mixture, pressing lightly to pack the filling.

7.Brush the outside of each stuffed tomato lightly with olive oil to prevent sticking and to promote grilling marks.

8.Place the stuffed tomatoes on the preheated grill. Cover and grill for 15-20 minutes, or until the tomatoes are tender but hold their shape and the filling is golden and slightly crispy on top.

9.Carefully remove from the grill and let rest for 5 minutes before serving to allow flavors to meld.

10.Serve warm as a flavorful side dish or a light vegetarian main course.