Monday, December 16, 2013
3 ripe medium tomatoes
cracked black pepper
1 large clove garlic, minced
1 shallot, minced
4 Tbsp fresh parsley, finely chopped
1 Tbsp dried herbes de Provence
4 Tbsp breadcrumbs (I use Panko)
3 Tbsp olive oil, plus more for drizzling
Preheat the oven to 400.
Core the top of each tomato as shallowly as possible. Cut in half crosswise. Gently squeeze each half over the sink and use your fingers to remove the seeds and pulp from each cavity. (Discard the seeds and pulp.) Place the tomatoes cut side up in a square baking pan (mine is 10" by 10"). Sprinkle the tops with salt and pepper.
Assemble the dressing ingredients in a bowl — garlic, shallot, herbes de Provence, parsley and breadcrumbs — and mix together. Mix in two or three tablespoons of olive oil to bind the dressing together.
Stuff each tomato with the dressing, pressing some into each cavity, until you have a small mound on top. Put each tomato back in the baking pan. Drizzle the tomato tops with more olive oil.
Turn the heat down to 375 once the tomatoes are in the oven. Bake for 30-40 minutes until the tops are browned and the tomatoes are tender and caramelized.