HERB & PASTA STUFFED TOMATOES

          
                6 large red ripe tomatoes 
                1 pound vermicelli pasta 
                1-2 cloves garlic, finely chopped 
                1 small onion, finely chopped 
                8 large basil leaves finely chopped OR 1 tsp dried basil 
                1 Tbsp fresh oregano, finely chopped OR 1/2 tsp dried
                oregano 
                1 tsp fresh rosemary, finely chopped OR 1/2 tsp dried
                rosemary, crumbled 
                1 tsp salt (opt) 
                Freshly ground black pepper to taste 
                1/4 cup olive oil 
!                Juice of 1 lemon, strained 

           Directions

           Hollow out each tomato by cutting a thin slice off the top and
           scooping out all the pulp and seeds with a spoon.RESERVE the pulp
           and seeds and turn the tomatoes upside down on a dish to drain.

           In a medium bowl, combine the reserved pulp with all the
           remaining ingredients, EXCEPT for the pasta, and stir until
           well-blended.

           Cook the pasta according to package directions and drain well,In a
           large bowl, combine the psta with half the mixture and toss to
           combine. Add the remaining mixture and toss again. Cool to room
           temperature.

           Fill the tomatoes with the pasta mixture and sprinkle with more
           freshly chopped basil, if desired.