A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Ingredients
- 8medium tomatoes
- Salt
- Ground black pepper
- 1cup rough bread crumbs from a rustic loaf
- 2garlic cloves, smashed to a paste with a little salt
- 2tablespoons chopped parsley
- 2tablespoons chopped basil
- 1teaspoon chopped thyme
- 1ounce of grated Parmesan or pecorino cheese
- Pinch of crushed red pepper, optional
- Nutritional Information
Nutritional analysis per serving (8 servings)
91 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 2 milligrams cholesterol; 154 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
- Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
- Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.
1 hour
Dining and Cooking