Ingredients 

4 vine-ripened tomatoes
Zest of half a lemon (use remainder for a squeeze at the end)
Half a handful finely chopped fresh parsley
1 shallot, finely chopped (or one tablespoon diced red onion)
2 tablespoons olive oil, plus more for tossing and drizzling
3/4 cup breadcrumbs
1/4 cup grated Parmesan
1 clove garlic, minced
Pinch red pepper flakes
Pinch of salt and pepper

Method

Preheat the oven to 180°C

Slice the tomatoes in half and discard seeds and juice. Add the tomatoes to an oven tray and drizzle with olive oil and sprinkle with salt and pepper

In a bowl, combine 2 tablespoons olive oil, breadcrumbs, parmesan, parsley, garlic, shallots (or red onion) and red pepper flakes. Fill the tomatoes with the mixture and bake for 20 minutes

Drizzle with a splash of olive oil and a squeeze of lemon juice before serving