Directions:

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, olive oil 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.