Recipe Archives->Vegetables->Scallop Tomatoes 04

Provencal Tomatoes
Serves 8

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.

Printable version: scallop-tomatoes04.txt.