Tomatoes Provencale
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Salt1 clove
Garlic (minced)2 tbsps
Shallot (minced)3 tbsps
Basil (minced fresh)1 tbsp
Thyme (fresh)1 tbsp
Oregano1 cup
Olive Oil1 cup
White Bread (dry crumbs)Directions:
1
Preheat oven to 400 degrees
2
Cut the tomatoes in half, crosswise
3
With your index finger poke out the seeds from the cavities
4
Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more
5
Blend all of the remaining ingredients in a mixing bowl
6
Correct the seasoning
7
Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing
8
Sprinkle with a few drops of olive oil
9
Arrange the tomatoes in the oiled baking dish
10
They can be prepared up to this point several hours ahead
11
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
12
The bread crumb filling should be lightly browned