Tomatoes Provencal
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 tbsps
Olive Oil3 large
Tomatoes (ripe)1.5 cups
Bread Crumb (fresh)3 tbsps
Freshly Grated Parmesan3 tbsps
Parsley (coarsely chopped)2 tbsps
Shallot (finely chopped)1 tsp
Herbes De ProvenceDirections:
1
Place rack in upper third of oven and heat to 400 degrees F
2
Lightly brush the inside of a shallow baking dish with 1 teaspoon oil
3
Core tomatoes and halve crosswise
4
Over a bowl, squeeze each 1/2 gently to force out seeds and juice
5
With fingers, remove any remaining seeds
6
Arrange in prepared baking dish, cut side up
7
Season with salt and pepper
8
Combine bread crumbs, Parmesan, parsley, shallot, and herbes de Provence in a medium bowl
9
Add 2 tablespoons oil and toss to moisten bread crumbs
10
Season with salt and pepper
11
Spoon stuffing into tomato halves, pushing it down into cavities and mounding it on top
12
Drizzle a scant teaspoon oil over the top of each 1/2
13
Bake until topping is golden and tomatoes are hot, but still keep their shape, about 20 minutes
14
Serve hot in baking dish, or transfer to a platter