Tomatoes Provencale II

Recipe Ingredients

4 tablespoons	60ml	Firm ripe tomatoes (medium)
		Salt - to taste
1		Garlic clove - minced
2 tablespoons	30ml	Minced shallots
3 tablespoons	45ml	Minced fresh basil
1 tablespoon	15ml	Fresh thyme
		= (or 1/2 tspn dried thyme)
1 tablespoon	15ml	Oregano
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/4 cup	59ml	Olive oil
1/2 cup	73g / 2.6oz	Dry white bread crumbs

Recipe Instructions

Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more.

Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in an oiled baking dish. They can be prepared up to this point several hours ahead.

Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9434) - from the TV FOOD - NETWORK

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