Provencal Tomatoes

Sometimes, despite your best efforts, your dining and shopping companion fancies some juicy tomatoes that aren't even in season yet and before you know it they're in yr fridge, expectantly awaiting a suitable preparation. When that happens, pull out the old Provencal Tomatoes recipe and show your aforementioned dining and shopping companion who's boss (or at least, show him what you'll be forced to do if he purchases un-planned-for tomatoes).

For two large tomatoes (makes 4 side-dish servings):
1. Prepare 1.5 cups of either cooked quinoa or fresh breadcrumbs.
2. Mix the quinoa in a bowl with:
1/4 cup grated Parmesan
2 tbsp chopped fresh parsley
2 tbsp chopped shallot, green garlic or green onion
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp dried lavender flowers
1 tsp olive oil
3. Slice the tomatoes in half around the equator. Squeeze lightly over the sink to expel seeds. Place cut sides up in a baking dish and stuff with the quinoa mixture. Bake at 400F for about 20 minutes or until the stuffing begins to brown on top.