Stuffed Tomatoes

Heat oven to

Cut tomatoes in half (horizontally). Clean out soft insides.

(To remove excess moisture from tomato, before stuffing and baking, sprinkle inside with salt, turn upside-down and let sit for about 30 minutes.) In bowl, crumble Blue cheese; stir walnuts, bread crumbs, parsley and 1/4 teaspoon pepper.

Pat tomatoes dry, fill with mixture and brush with oil.

Bake on lightly oiled pan until tomatoes are a little soft and tops are golden brown (about 15 minutes).

Makes 4 servings.