Provençal Tomatoes (Baked Tomatoes Stuffed With Cheese And Breadcrumbs) Recipe Recipe

Name: Provençal Tomatoes (Baked Tomatoes Stuffed With Cheese And Breadcrumbs) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 3 tablespoons extra virgin olive oil, divided; 6 large, firm tomatoes, halved crosswise; 4 to 6 ounces rustic white bread (such as ciabatta), torn into large pieces (about 1 quart); 1 cup plus 1/4 cup grated Gruyere cheese, divided; 1 small shallot, peeled and finely chopped (about 2 tablespoons); 2 medium cloves garlic, chopped (about 2 teaspoons); 1/4 cup chopped fresh parsley leaves; 1 teaspoon dried thyme; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon zest from one lemon; Kosher salt and freshly ground black pepper

Servings: persons

1/2 cup plus 3 tablespoons extra virgin olive oil, divided
6 large, firm tomatoes, halved crosswise
4 to 6 ounces rustic white bread (such as ciabatta), torn into large pieces (about 1 quart)
1 cup plus 1/4 cup grated Gruyere cheese, divided
1 small shallot, peeled and finely chopped (about 2 tablespoons)
2 medium cloves garlic, chopped (about 2 teaspoons)
1/4 cup chopped fresh parsley leaves
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 teaspoon zest from one lemon
Kosher salt and freshly ground black pepper

1
Adjust oven rack to middle position and preheat oven to 400u00b0F. Brush an 11- by 13-inch glass baking dish with one tablespoon of olive oil.
2
: Using a small, sharp paring knife, cut around the inside wall of the tomato to loosen the seeds and jelly. Then, working over a large, deep bowl, use a tablespoon to gently scrape out the seeds and flesh, taking care to leave the tomato intact. Make sure each tomato half sits flat. If it doesn't, use the paring knife to shave a small slice off the bottom of the tomato, which will ensure that it sits level in the dish. Place tomato halves in baking dish.
3
: Place bread pieces in the bowl of a food processor. Pulse to create breadcrumbs. You should have two cups. Add 1/2 cup Gruyere, shallot, parsley, thyme, red pepper, lemon zest, and salt and black pepper to taste, and pulse to combine. With the machine running, drizzle 1/2 cup of olive in through the spout in the lid. Blend until mixture clumps together slightly.
4
Divide filling evenly between 12 tomato halves, pressing down slightly on the filling. Sprinkle remaining Gruyere over tomatoes. Drizzle tomatoes with remaining 2 tablespoons olive oil and bake until filling puffs and browns and tomatoes just start to split, about 40 minutes. Serve hot or at room temperature.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup plus 3 tablespoons extra virgin olive oil, divided, 6 large, firm tomatoes, halved crosswise, 4 to 6 ounces rustic white bread (such as ciabatta), torn into large pieces (about 1 quart), 1 cup plus 1/4 cup grated Gruyere cheese, divided, and more.

Yes, Provençal Tomatoes (Baked Tomatoes Stuffed With Cheese And Breadcrumbs) Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Provençal Tomatoes (Baked Tomatoes Stuffed With Cheese And Breadcrumbs) Recipe

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