Stuffed Tomatoes Provencal
A chic and delicious side dish or first course.
- 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
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.
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