Baked Tomatoes with Provençale Stuffing 

An old fashioned French way of serving tomatoes that will never go out of style.  This is a true staple of Provencal cooking.  

Serving Size  : 4    

 4               medium  tomatoes -- unpeeled, cored, pulp removed

1               tablespoon  olive oil

3/4           cup  chopped onions

 2              cloves  garlic -- minced

 2 1/2       tablespoons  chopped fresh parsley

 2              teaspoons  chopped fresh basil

 1 1/2       teaspoons  chopped fresh thyme

 1/2          teaspoon  salt

 1/4          teaspoon  black pepper

 3/4          cup  bread crumbs

 1/4          cup  plus 2 tablespoons Parmesan cheese 

Heat the oven to 375ºF. Core tomatoes and scoop the insides out to leave whole shells. 

Heat skillet with oil to medium heat and sauté onion and garlic for about 3 minutes. Stir in tomato, herbs and seasonings. Sauté for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and ¼ cup measure of the Parmesan cheese. Reserve the rest of the cheese for later. 

Stuff the tomatoes with the mixture and sprinkle evenly with the remaining  2 tablespoons  of Parmesan cheese. Drizzle with Olive Oil. 

Bake on a sheet pan or oiled baking dish for about 15 minutes.

The Ultimate Party

Chef Ted Weiant

(323) 851-0564 / (323) 360-5318