Tomatoes Provencale II

Tomatoes Provencale II
Tomatoes Provencale II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    medium firm ripe tomatoes

  • Salt to taste

  • 1

    garlic clove minced

  • 2

    tablespoons minced shallots

  • 3

    tablespoons minced fresh basil

  • 1

    tablespoon fresh thyme (or 1/2 tspn dried thyme)

  • 1

    tablespoon oregano

  • 1/4

    teaspoon salt

  • 1

    teaspoon freshly-ground black pepper

  • 1/4

    cup olive oil

  • 1/2

    cup dry white bread crumbs

Directions

Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in an oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned. This recipe yields 4 servings.

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