Roasted Stuffed Tomatoes are a great way to showcase in-season heirloom tomatoes. They are so quick and easy to make and they accompany any meal perfectly!
Preheat oven to 350. Wash tomatoes and remove stem. Cut in half cross-wise, place halves cut side up in a shallow baking dish.
In 2 T butter in a small skillet, sauté shallot until tender (about 3 minutes). Stir in Worcestershire sauce and mustard. Spread over the tomato halves.
Melt remaining 2 T butter in the same skillet. Stir in the bread crumbs and parsley until mixed well (about 1 min). Sprinkle over the tomatoes. Top with parmesan cheese, if desired.
Bake uncovered for 20 minutes or until tomatoes are heated through and the crumbs are golden brown.
Heirloom tomatoes are great in this recipe, however, any large tomato will work.