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Baked Provençal Tomatoes

Servings 5 servings, depending on tomatoes used

Ingredients

  • 1 pint cherry or 5 medium-sized tomatoes
  • 1 cup bread crumbs homemade or panko
  • 6 fresh basil leaves chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cloves garlic minced
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1/3 cup freshly grated Gruyère or Parmesan cheese
  • Extra-virgin olive oil

Instructions

  • Preheat the oven to 400 degrees F.
  • Cut an inch off the top and a little bit of the bottom of the tomatoes, so they stand upright. With a small spoon or melon baller, gently scoop out the inside of the tomatoes. Place the tomatoes in a shallow baking dish, and sprinkle with salt and pepper.
  • In a bowl, combine the bread crumbs, basil, parsley, garlic, thyme, and 1/2 teaspoon salt. Fill the tomatoes to the top with the bread crumb mixture. Drizzle a little olive oil over each.
  • Bake the tomatoes for 10-15 minutes, or until tender. Remove from oven and top with grated cheese.
  • Enjoy!