Tomatoes A La Provencale

By á-174942

Ingredients

• 4 medium tomatoes - (or 8 small)
• 3 garlic cloves
• 1/2 cup minced parsley
• 1/4 cup plain dry bread crumbs
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

Cut the tomatoes in half around the hemisphere. Being careful to keep the skin intact, scoop the pulp out into a bowl. Mince the garlic, then add it, the parsley, and the bread crumbs to the pulp. Taste and correct seasoning, then return the mixture into the hollowed-out skins.

Arrange the tomatoes in a lightly oiled baking dish and place under a preheated broiler for anywhere from 5 to 15 minutes. They are ready when the skins retain their shape and the filling is lightly browned.

This recipe yields 4 servings.