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Tomatoes Provencale II

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlFirm ripe tomatoes (medium)
  Salt - to taste
1   Garlic clove - minced
2 tablespoons 30mlMinced shallots
3 tablespoons 45mlMinced fresh basil
1 tablespoon 15mlFresh thyme
  = (or 1/2 tspn dried thyme)
1 tablespoon 15mlOregano
1/4 teaspoon 1.3mlSalt
1 teaspoon 5mlFreshly-ground black pepper
1/4 cup 59mlOlive oil
1/2 cup 73g / 2.6ozDry 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.

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


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