Stuffed Tomatoes with Parmesan and Basil

1. Sprinkle the inside of each tomato with salt and place upside down on a wire rack; let stand to remove excess moisture, about 30 minutes.

2. Meanwhile, toss Panko bread crumbs with 1 tablespoon olive oil, Parmesan, basil, garlic, and pepper to taste in a small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line the bottom of a 9 by 13-inch baking dish with foil.

3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in the baking dish. Brush the top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil and sprinkle some cheese on top. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.