Provencal Tomatoes

  • Preparation Time25 mins
  • Cooking Time15 mins
  • Serves8
  • DifficultyMedium
6 ripe tomatoes (2½ to 8cm in diameter)
1½ cups fresh white bread crumbs (5 slices, crusts removed)
¼ cup minced scallions, white and green parts (2 scallions)
¼ cup minced fresh basil leaves
2 tbsps minced fresh flat-leaf parsley
2 tsps minced garlic (2 cloves)
½ tsp fresh thyme leaves
Freshly ground black pepper
½ cup grated Gruyere cheese
Good olive oil <P>

Preheat the oven to 400 degrees F.

Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.

In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they\'re tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

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