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Provencal Tomatoes

by Michael Rodgers, Dallas, TX | Written on September 21, 2011

Today we are featuring a great side dish that was created by one of our viewers, Cassy! Serve this with your favorite main course or works perfect as an appetizer.

Ingredients:
6 ripe tomatoes (2-1/2 to 3-inches in diameter)
1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)
¼ cup minced scallions, white and green parts (2 scallions)
¼ cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
½ teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
½ cup grated Gruyere cheese
olive oil

Directions:

1. Preheat the oven to 400 degrees
2. Cut the cores from the tomatoes, removing as little as possible.  Cut them in half crosswise and, w/ your fingers, remove the seeds and juice.  Place the tomato halves in a baking dish.

3. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously w/ salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes w/ the bread crumb mixture. Bake the tomatoes for 15 minutes or until they’re tender. Sprinkle w/ the cheese, drizzle w/ olive oil, and bake for 30 seconds more.

4. Serve hot or at room temperature and ENJOY!

Click to print!
PROVENCAL TOMATOES

  • http://www.hillaryathome.com FriscoHomeCeoMom

    yummy!!! looks delicious!!!

  • Lmartin

    That looks great!

  • http://www.facebook.com/profile.php?id=100001397623064 Amber Marshall

    I am sooooo hungry! Luv maters!!

  • http://www.facebook.com/people/Shyvonkia-Brown/100000561925363 Shyvonkia Brown

    It is great for us tomato gardeners! What a great recipe thanks!

  • Amysg1616

    Mmmmm…

  • Merri

    Think 1/2 cup cheese would not be enough for 12 tomato halves. Photo looks like more cheese for sure. Cooked tomatoes are great though thanks!

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