Provencal Tomatoes
Serves 8
Recipe By: Ina Garten
Published in: Barefoot Contessa Family Style
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 minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoons fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil
Preheat the oven to 400 degrees F. 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 teaspoon 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.
Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: 8 servings
Recipe Notes
Inspired by Julia Child
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/