Baked tomatoes stuffed with oatmeal and cheese

Ingredients:

• 8 medium tomatoes
• 1 tbsp. l. olive oil
• 3/4 cup rolled oats
• 1/3 cup whole wheat flour
• 2 green onions (about 3 tbsp)
• Finely grated zest of 1 lemon
• 60 g finely grated Parmesan (about 3/4 cup)
• 60g chilled unsalted butter, cut into 1cm cubes.
• 4 large fresh basil leaves, thinly sliced

Preparation:

1. Place a rack on the top shelf of the oven and preheat the oven to 200°C.
2. Cut 0.5 cm off the tops of each tomato. Using a spoon, scoop out half the pulp. Discard the pulp or set aside for another use. Rub the outside of the tomatoes with a thin layer of oil and drizzle the inside with the remaining oil. Sprinkle the inside of the tomatoes with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper. Place the tomatoes in a 22 x 32 cm baking dish and set aside.
3. In a medium bowl, combine the oats, flour, green onions, lemon zest, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Using your fingers, work the butter into the mixture until it resembles coarse crumbs. Spread the oat mixture evenly over the prepared tomatoes.
4. Bake until the tomatoes are soft and the filling is golden brown and crisp, 45 to 50 minutes, rotating the pan halfway through.
5. Carefully transfer the tomatoes to a serving dish and sprinkle with chopped basil.