Provencal Tomatoes

By anonsouthernbell

You can prepare the tomatoes and filling and refrigerate them. Bake just before serving.

Ingredients

• 6 ripe tomatoes (2 1/2-3in in diameter)
• 1 1/2 c fresh white bread crumbs (5 slices, crusts removed)
• 1/4 c minced scallions, white and green parts (2 scallions)
• 1/4 c minced fresh basil leaves
• 2 tabl minced fresh flat-leaf parsley
• 2 tea minced garlic (2 cloves)
• 1/2 tea minced fresh thyme leaves
• kosher salt
• freshly ground black pepper
• 1/2 c grated Gruyere cheese
• good olive oil (Olio Santo)

Details

Servings 8

Preparation

Step 1

Preheat the oven to 44 degrees.

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 tea salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes w/the bread crumb mixture. Bake the tomatoes for 15 minutes or until they're tender. Sprinkle with the cheese, drizzle w/olive oil and bake for 30 seconds more. Serve hot or at room temperature.