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Tomatoes à la Provençale




Source of Recipe


blueribbonrecipes.com






Recipe Introduction


Stuffed vegetables are a staple of Provençal meals. Sometimes the filling includes meat and the dish becomes the centerpiece of the meal. Most often, however, they are served as a side, like these yummy tomatoes.





List of Ingredients



• 3 large ripe tomatoes
  
• 1/4 cup extra-virgin olive oil
  
• 1 small red onion, finely chopped
  
• 3 large garlic cloves, finely chopped
  
• 1/4 cup finely chopped flat-leaf parsley
  
• 1 teaspoon each chopped fresh basil and thyme
  
• sea salt and freshly ground black pepper to taste
  
• 1/2 to 3/4 cup fine fresh bread crumbs -- from day-old baguettes (Buzz ‘em up in your Cuisinart!)
  






Instructions



1. Core the tomatoes and cut in half crosswise. Remove and reserve about 1 tablespoon of pulp from each half and arrange the tomatoes cut-side up in a baking dish large enough to hold all of them without crowding.
   
2. Preheat the oven to 375 degrees F. Heat half the oil in a medium-sized sauté pan, and add the onion (first) and garlic. Sauté over medium heat for about 2 minutes. Be careful not to let the garlic burn! Add the remaining ingredients except for the bread crumbs. Add the reserved tomato pulp and stir well. Cook for about 10 minutes, or until the liquid from the tomatoes is absorbed and the mixture is just a bit mushy.
   
3. Divide the mixture equally among the tomato halves and sprinkle the tops with the bread crumbs. Drizzle with the remaining olive oil. Bake, uncovered for 15 minutes or until the tops brown slightly.
   






Final Comments


Makes 6 servings