Barefoot Contessa's Provencal Tomatoes

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 6 ripe tomatoes (2 1/2 to 3-inches in diameter)
• 1 1/2 cups fresh breadcrumbs (5 slices, crusts removed)
• 1/4 cup minced scallion, and green parts (2 scallions)
• 1/4 cup minced fresh basil leaf
• 2 tablespoons minced fresh flat-leaf parsley
• 2 teaspoons minced garlic (2 cloves)
• 1/2 teaspoon fresh thyme leave
• kosher salt
• fresh ground black pepper
• 1/2 cup grated gruyere cheese
• olive oil

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 cut the cores from the tomatoes, removing as little as possible.
• 3 cut them in half crosswise and, with your fingers, remove the seeds and juice.
• 4 place the tomato halves in a baking dish.
• 5 in a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt.
• 6 sprinkle the tomato halves generously with salt and pepper.
• 7 with your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
• 8 bake the tomatoes for 15 minutes, or until they're tender.
• 9 sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.
• 10 serve hot or at room temperature.