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Tomatoes Provencal

Tomatoes Provencal


3 large tomatoes, ripe but firm
  Salt and freshly ground pepper, to taste
1-1/2 cups fresh bread crumbs (see Note)
2 tablespoons minced shallots
1 teaspoon dried herbes de Provence
3 tablespoons Parmesan cheese, grated
2 -1/2 tablespoons parsley, chopped
4 tablespoons olive oil

Cooking Instructions

Preheat oven to 400 F. Lightly grease a 2-quart baking dish with olive oil.

Cut tomatoes in half horizontally, and remove the pulp and seeds with a spoon or scoop. Reserve the pulp and seeds in a bowl. Arrange the tomatoes, cut side up, in baking dish. Season with salt and pepper.

In a medium mixing bowl, combine bread crumbs, shallots, herbs, Parmesan, and parsley. Stir to combine. Drizzle mixture with 3 tablespoons of olive oil, tossing well to moisten crumbs evenly. Divide the mixture between the tomato halves, pressing the mixture down into the tomato cavity and mounding the mixture on top. Drizzle the remaining tablespoon of oil over the top of each filled half.

Bake in preheated oven 15 to 20 minutes, until the top is golden brown and tomatoes are hot but still holding their shape. Serve hot. Makes 6 servings, as a side.

Equipment List

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