Summer's garden tomatoes are highlighted in this recipe using simple ingredients to deliver a vegetarian dish full of flavor.
In a chimney, light up 26 coals.
In a bowl, mash together and combine with a fork the breadcrumbs, olive oil, Parmesan, garlic, and thyme.
Cut the tomatoes in half crosswise and place them on the bottom of your 10-inch Dutch oven, cut side up.
Season the tomatoes with salt and pepper.
Press the stuffing evenly along the tops of the tomatoes, about 2 tablespoons per tomato.
Cover the pot and place 15 coals on top and 9 underneath the Dutch oven (375 degrees).
Bake for 20 minutes until tops are lightly browned.
Serve with lemon wedges (optional).
Alternative cooking methods: You can also make these by wrapping each stuffed tomato in a sheet of heavy-duty aluminum foil. Place this foil package in a campfire ring, surrounded by ash and hot coals, and cook for approximately 20 minutes. To prepare at home, place stuffed tomatoes on a lightly oiled baking sheet and bake at 375°F for 20 to 25 minutes or until breadcrumbs are lightly brown.