Tomatoes Provençale

By September 15, 2015

This delicious, lightly stuffed tomato dish is one of Chef Parker's recipes. Allow it to rest on for 5 minutes or so after baking for the juices to reincorporate before you serve. Huge hit from our Tomato Overload Class.

 6 firm ripe fleshy tomatoes (round, beefsteak tomatoes are best-- about the size of an apple)
 1/4 cup olive oil or melted butter
 1/2 cup fresh bread crumbs 
 2 tbsp minced fresh basil leaves 
 2 tbsp minced fresh parsley leaves 
 1 clove garlic, mashed
 Salt and pepper
 Pinch of thyme
1

Heat the oven to 400ºF. Remove the stems of the tomatoes. Cut a ½ inch slice from the top of each tomato. Squeeze out seeds and juice. Add salt and pepper. Save the tops and pulp for another use, like a juice.

2

Blend the rest of the ingredients together in a bowl. Fill each of the tomatoes with the mixture. Sprinkle the tomatoes with olive oil. In a baking or gratin dish arrange the tomatoes not too close from each other
Bake the tomatoes in the oven at 400º for 15 minutes max. Serve as a starter or as a side dish.

Ingredients

 6 firm ripe fleshy tomatoes (round, beefsteak tomatoes are best-- about the size of an apple)
 1/4 cup olive oil or melted butter
 1/2 cup fresh bread crumbs 
 2 tbsp minced fresh basil leaves 
 2 tbsp minced fresh parsley leaves 
 1 clove garlic, mashed
 Salt and pepper
 Pinch of thyme

Directions

1

Heat the oven to 400ºF. Remove the stems of the tomatoes. Cut a ½ inch slice from the top of each tomato. Squeeze out seeds and juice. Add salt and pepper. Save the tops and pulp for another use, like a juice.

2

Blend the rest of the ingredients together in a bowl. Fill each of the tomatoes with the mixture. Sprinkle the tomatoes with olive oil. In a baking or gratin dish arrange the tomatoes not too close from each other
Bake the tomatoes in the oven at 400º for 15 minutes max. Serve as a starter or as a side dish.

Tomatoes Provençale

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