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Provencal Tomatoes PRINT
- YIELD: 8 servings
This recipe comes from Ina Garten’s cookbook, Barefoot Contessa – Family Style. I like this recipe, but I am going to add a little olive oil (or melted butter) to the bread crumbs. The way Ina has this recipe listed, the crumbs turned out very dry. Overall, the flavor of the breadcrumbs was delicious so I would definitely make this again.
I did use gruyere cheese, but you can certainly substitute a soft cheese of your choice.
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Ingredients
| 6 | ripe tomatoes (2½ to 3 inches in diameter) |
| 1½ | cups fresh white bread crumbs (5 slices, crusts removed) NOTE: I used panko crumbs |
| ¼ | cup minced scallions, white and green parts (2 scallions) |
| 2 | Tablespoons minced fresh flat-leaf parsley |
| 2 | teaspoons minced garlic (2 cloves) |
| ½ | teaspoon minced fresh thyme leaves |
| Kosher salt | |
| Freshly ground black pepper | |
| ½ | cup grated Gruyere cheese |
| Good Olive oil |
Directions
Preheat the oven to 400F.
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 tomatoes halves in a baking dish.
In a bowl, combine the bread crumbs, scallions, basil**, parsley, garlic, thyme and 1 teaspoon salt. NOTE: The crumb mixture turned out dry, so I would add a drizzle of olive oil or melted butter into the mixture to make it bind.
Sprinkle the tomato halves generously with kosher salt & 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 or more.
Serve hot or at room temperature.
Dried Italian herbs would work just fine, in a pinch.
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