4 lg Ripe tomatoes
1/4 c  Butter or margarine
1/2 c  Grated Parmesan cheese
1/4 c  Finely chopped parsley
1 tb Dried oregano leaves

1. Wash tomatoes and pat dry. Cut tomatoes in half crosswise. Place
cut-side-up in a shallow, heat-resistant, non-metallic, baking dish. 2. Dot
each tomato half with about 1/2 tablespoon butter. 3. In a small bowl,
combine remaining ingredients. Top each tomato half with some of the cheese
mixture. Heat, uncovered, in e Oven 5 to 6 minutes, or until
tomatoes are soft and topping begins to melt. Do not overcook as tomatoes
will become too soft. Serves 4 to 8 Variation: If desired, dry seasoned
bread crumbs may be substituted for all or part of the Parmesan cheese.