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Tomatoes Provencal

3 largetomatoes, ripe but firm
Salt and freshly ground pepper, to taste
1-1/2 cupsfresh bread crumbs (see Note)
2 tablespoonsminced shallots
1 teaspoondried herbes de Provence
3 tablespoonsParmesan cheese, grated
2 -1/2 tablespoonsparsley, chopped
4 tablespoonsolive oil
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Tomatoes Provencal - 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

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Tomatoes Provencal - Instructions Continued

are hot but still holding their shape. Serve hot. Makes 6 servings, as a side.

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