Tomates A La Provencale – Tomatoes Stuffed w/ Bread Crumbs, Herbs & Garlic

6 firm ripe tomatoes about 3 inches in diameter

Sea salt

Black Pepper

2 minced garlic cloves

3 Tb shallots or green onions

3 Tbsp minced fresh basil

3 Tbsp minced fresh parsley

1/4 tsp Thyme

1/4 tsp sea salt

1/8 tsp black pepper

1/4 cup olive oil

1/2 cup bread crumbs

shallow oiled roasting pan large enough to hold the 12 tomato halves in a single layer

Preheat oven to 400.

Remove the stems, wash and dry the tomatoes.  Cut them in half crosswise.  Gently press out the juice and seeds.  Sprinkle the halves with sea salt and black pepper first.

Blend all other ingredients.  Correct seasoning with salt & pepper as needed.  Fill each tomato half with a couple spoonfuls of the mixture.  Place in roasting pan, drizzle with olive oil.  Sprinkle tops with sea salt.

Place them in upper third of oven and bake for 10-15 mins or until the tomatoes are tender but hold their shape and the bread crumb filling has browned lightly.

3 responses to “Tomates A La Provencale – Tomatoes Stuffed w/ Bread Crumbs, Herbs & Garlic

  1. Pingback: Poulet Roti, Tomates A La Provencale and Pommes De Terre Chateau | Plant Based Diet Adventures

  2. petit4chocolatier

    This sounds delicious too! The aromas from the oven must smell wonderful!

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