"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Provencal Tomatoes Recipe

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This recipe for Provencal Tomatoes, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Kay Kadro
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 ripe tomatoes (2 1/2 to 3 inches in diameter)
1 1/2 cup fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup fresh minced 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 black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Directions:
Directions:
- Preheat the oven to 400.
- 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 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.

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

 

 

 

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