• 32 large cherry tomatoes (about 2 pints)
• 2 tablespoons fine breadcrumbs
• 1 teaspoon finely chopped mixed fresh herbs such as flat-leaf parsley, thyme, marjoram and basil
• Salt
• Extra-virgin olive oil
• ½ ounce fresh mozzarella cheese, cut into 4 cubes
• 4 medium peeled shrimp, deveined and halved widthwise
• ¼ ounce eggplant, cut into 4 cubes
• 4 fresh mussels, shelled
• 2 green olives, pitted and roughly chopped
• 2 black olives, pitted and roughly chopped
• 1 tablespoon roughly chopped red bell pepper
• 1 tablespoon roughly chopped yellow bell pepper
• 4 teaspoons drained tuna in olive oil (about 1 ounce)

Heat oven to 350º. 

Slice ⅛ inch off stem end of tomatoes; reserve. Using a melon baller or small spoon, hollow out tomatoes. 

In a small bowl, mix together breadcrumbs, herbs, ⅛ teaspoon salt and ½ teaspoon oil. Stuff 4 tomatoes with breadcrumb mixture.

Stuff 4 of the remaining tomatoes with mozzarella cubes; 4 with shrimp halves and pinch salt; 4 with eggplant cubes and pinch salt; 4 with mussels; 4 with mixed chopped green and black olives; 4 with mixed chopped red and yellow pepper and pinch salt; and 4 with tuna and pinch salt.

Divide tomatoes, including 1 of each variety, and stem ends among 4 (6-inch) baking dishes (alternatively, set them on a parchment paper-lined baking sheet). Drizzle with oil and bake until warmed through, about 10 minutes. Serve hot.