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Provencal Tomatoes Recipe

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This recipe for Provencal Tomatoes, by , is from Grandma Bess' Best & Other Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindi Coughlin

Category:
Category:

Ingredients:  
Ingredients:  
6 ripe tomatoes
1 cups fresh white bread crumbs
cup minced green onions
cup minced fresh basil
2 tbsp. fresh minced parsley
2 tsp. minced garlic
tsp. minced fresh thyme leaves
Kosher salt
pepper
cup grated gruyere cheese
olive oil

Directions:
Directions:
preheat 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 mixture. Bake for 15 minutes, or until they are tender.
Sprinkle with cheese, drizzle with olive oil and bake until brown and bubbly.

Serve hot or at room temperature.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Served at room temp, they make an easy addition to a summer buffet.

 

 

 

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