Stuffed Tomatoes

I found this recipe by accident while searching online one day a few weeks ago for some recipe ideas to use our extra tomatoes. It was posted by a lady as an answer on one of those pages where people type in questions in the search box (Google or yahoo, etc) and readers just randomly reply. The lady didn't have any info and Ive since lost the web page, so I sadly cant link her to give her credit. We made the recipe for the first time last night for dinner, and we (all 3!) really liked it! I especially love it because its one of those recipes that's almost 'too' simple! *wink*
We think it would be best used as a side to go with grilled chicken breasts, steaks or etc.

Ingredients:
Tomatoes (the bigger the better so you can stuff them -I made 3 out of this recipe)
croutons (about 1 cup for 2 tomatoes ...you can use bread crumbs instead like I did and I used 3-4 slices for the 3 stuffed tomatoes we had)
1/2 small onion, chopped
2 minced garlic cloves (*optional)
olive oil for cooking the onions
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp basil &/or Italian Seasoning
tomato sauce (optional*)
Parmesan cheese

Directions:
Take a thin slice off of the top of the tomatoes, and gently scoop out the pulp. Reserve pulp aside in another bowl. Turn tomatoes cut side down, and allow to drain on a paper towel.
Saute onion and garlic until translucent in olive oil.
Mix the croutons/bread crumbs with the reserved pulp, onion saute mixture, and add salt, pepper and seasonings. (I used Italian Seasoning, Basil, black pepper, and some garlic salt since we didn't have garlic to use) I also added a small amount of tomato sauce too just for more flavor.
Fill tomatoes with the stuffing mixture and sprinkle with Parmesan cheese. Place in baking dish and fill 1/2" of the bottom of baking dish with water. Bake at 375 for about 25 minutes.