SERVES 8 
 
8 medium tomatoes
2 tablespoons olive oil
 mushrooms 
pinenuts
provolone
1/3 cup fresh bread crumbs
1/4 cup diced mozzarella  
1 tablespoon minced fresh basil
Salt and pepper to taste.

Preheat oven to 350.

Cut off the tops of the tomatoes and reserve. With a spoon, scoop the flesh and seeds from each tomato into a bowl, leaving about a 1/4-inch-thick shell. If the tomatoes do not stand erect, cut a small slice off the bottom of each one. Drain the tomatoes upside down on paper towels.

In a large skillet, heat the olive oil. Add garlic, anchovy paste optional then breadcrumbs to coat.

stir together the bread crumbs, cheese, basil, and salt and pepper.

Preheat the oven to 350ºF. Lightly grease a baking dish with olive oil.

you can drizzle olive oil, parmesan before baking

With a spoon, fill the tomato cavities with the rice mixture. Replace the tomato tops and place the tomatoes in the baking dish. Cover the dish with foil and bake the tomatoes for 30 minutes.

Uncover the dish and bake for an additional 15 minutes, or until golden brown on top. Serve the tomatoes hot or at room temperature.