Stuffed Tomatoes

These little beauties come from Betty Crocker.  They have some fantastic recipes.  I served them up with our fish.  Yum!

4	medium tomatoes (1 1/4 to 1 1/2 pounds total)
2	tablespoons shredded fresh Parmesan cheese
2	tablespoons pine nuts
2	tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 1/2	teaspoons olive or vegetable oil
1/2	teaspoon garlic salt
1/4	teaspoon pepper
2	slices bread, torn into crumbs
1	tablespoon shredded fresh Parmesan cheese

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	Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
	Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
	Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.