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Provencal Stuffed Tomatoes
Source: Le Cordon Bleu Home Collection - Vegetables
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Active Time:  15 Minutes
 Total Time:  40 Minutes
 Yield:  Serves 4
Olive oil, garlic, parsley and tomato predominate in the cuisine of the Provence region, reflecting its close proximity to ltaly.
RECIPE INGREDIENTS
4 tomatoes
1/4 cup extra virgin olive oil
4 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
3/4 cup fresh bread crumbs
Provencal Stuffed Tomatoes Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 375 degress F.

Remove the stem ends from the tomatoes. Place the tomatoes stem-side-down (to make the tomatoes more secure) and cut in half. Carefully remove the seeds with a teaspoon. Season with some salt and leave, cut-side-down, on paper towels to drain for about 20 minutes.

Gently heat the olive oil until warm. Remove from the heat and add the garlic, thyme, parsley and bread crumbs. Season with salt and pepper and mix well using a wooden spoon. Season the tomato halves with pepper and fill with the bread stuffing, ,making a slight dome on top of each tomato half. Place in an oiled baking dish and drizzle with some extra olive oil. Bake for 5-10 minutes, or unitl the stuffing is golden.

CHEF'S TIP:
This recipe would also work successfully using eight small tomatoes with the tops cut off and the seeds scooped out.
Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
 Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
Calories: 240
Sodium: 187mg
Fiber: 2g
Carbohydrates, Total: 22g
Protein: 4g
% Cal. from Fat: 60%
Fat. Total: 16g
Spotlight Recipe Review See all 1 reviews »

Rating:
by: Joann Reviewed: 09/03/2009
See all of Joann's reviews »
This is very good and makes a very attractive side dish for less colourful meals. A perfect fall dish when fresh tomatoes are plentiful.
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