- 2 vine-ripened tomatoes
- 1/2 cup bread crumbs
- 2 tablespoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
- 1/2 cup grated Parmesan
- 1/4 cup olive oil
Preheat oven to 400 degrees F. Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan line with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl mix together bread crumbs, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and 1/4 cup of the Parmesan. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.