stuffed tomatoes

Stuffed Tomatoes with Gruyere and Fresh Herbs

“One of the most savory ways of serving tomatoe is à la provençale. These tomatoes go well with many things – steaks, chops, roast beef, lamb, roast or broiled chicken, broiled mackerel, tuna, sardines, herring, or swordfish. They may also be a hot hors d’oeuvres, or accompany egg dishes.” – Julia Child

6 firm, ripe, red tomatoes about 3 inches in diameter
1 ½ cups soft breadcrumbs (about 5 slices of bread, pulsed through a food processor – do not use dry breadcrumbs!)
¾ cup grated Gruyere cheese
2 scallions, minced
¼ cup basil, minced
3 tablespoons parsley, minced
1 teaspoon thyme
2 cloves garlic, minced
salt and pepper
olive oil

Preheat the oven to 425º F.

Slice off the top of the tomatoes and hollow out the insides. Grease a baking dish with olive oil and place the tomatoes side by side, open side up. Sprinkle the insides with salt and pepper.

In a bowl, combine the breadcrumbs, grated cheese, scallions, basil, parsley, garlic, thyme, and a little more salt and pepper to taste.

Fill the tomatoes with the breadcrumb mixture. Drizzle with olive oil and bake for 15 minutes, or until the tomatoes are tender. Serve hot or at room temperature.

Serves 6

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