Wednesday, February 29, 2012

Provençal Tomatoes

Servings:  8
  • 6 ripe tomatoes (2 1/2 to 3 inches in diameter)
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
  • 1/4 cup minced scallions, white and green parts (2 scallions)
  • 1/4 cup minced fresh basil leaves
  • 2 Tbsp. minced fresh flat-leaf parsley
  • 2 tsp. minced garlic (2 cloves)
  • 1/2 tsp. minced fresh thyme leaves
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup grated Gruyère cheese
  • Good olive oil
  1. Preheat oven to 400°.
  2. 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.
  3. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme and 1 tsp. 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.