Stuffed Tomatoes Provencal
A chic and delicious side dish or first course.
Servings: 6
Calories: 97kcal
Equipment
- a 9x13 baking dish
- a wire rack (for draining the tomato halves)
Ingredients
- 3 large tomatoes ripe but still firm
- Salt and freshly ground pepper
- 1/2 cup crumbs from fresh white bread
- 2 tablespoons minced shallots or scallions
- 1 clove garlic, pureed or finely-minced
- 1/4 cup minced fresh parsley
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F. Cut the tomatoes in half (not through the stem end). Gently squeeze each half over a bowl to release excess juice. Use your little ("pinky") finger to remove seeds. Sprinkle each half with salt and pepper.
- Arrange the tomatoes cut-side down on a wire rack. Let them drain while you make the filling.
- Tip the bread crumbs into a bowl. Stir in the shallots or scallions, garlic, and parsley. Add enough olive oil to moisten the filling -- it should hold its shape when pressed between two fingers.
- Arrange the tomatoes cut-side up in the baking dish, and divide the filling among them. Drizzle a little olive oil on top of the filling. If you are not going to bake them off right away, cover with cling film and refrigerate for up to 24 hours.
- Bake in the preheated oven until the bread crumbs color lightly and the tomatoes are hot throughout -- about 20 minutes.
Nutrition
Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg