This is how to make heirloom tomatoes

Stuff them:

fresh breadcrumbs (no seasoning, get them from the bakery)
herbs de Provence
olive oil
white wine (what you should be drinking while making this)
a little salt and/or pepper (I think salt is cheating)
Heirloom tomatoes

Cut the top off the tomatoes like you would a pumpkin. Scoop out a small amount of the meat, and pack in the breadcrumbs. Stuff as much as you can into the tomato without bruising the meat.

Cook for about 30 minutes, or until the skin starts to crack. When they are done the tomatoes will be so juicy and amazingly flavorfull your guests will never believe it.

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