Barefoot Contessa's Provencal Tomatoes

Total Time
40mins
Prep 25 mins
Cook 15 mins

From Barefoot Contessa Family Style Cookbook. Ina says this recipe was inspired by Julia Child. Note: Do not use packaged bread crumbs; you must use fresh bread crumbs!

Ingredients Nutrition

Directions

  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.
Most Helpful

3 5

I found these a little dry. I think adding some cheese and maybe some oil to the stuffing mixture before cooking might moisten things up. They were just OK for me...

5 5

Yes, these are delicious and fabulous. I served these at a Mothers Day brunch and were a big hit. I Used whole wheat bread for the crumbs and doubled the mix because the tomatoes I used were huge. Definitely will be making again, I can’t wait to use my garden tomatoes, serve with a hunk of rustic bread and salad for light, delicious summer meal.

5 5

These are Delicious!!!! I placed all the ingredients for the stuffing in my small food processor. I looked at the amount of stuffing that I had & wondered how it was all going to fit in the tomatoes. No problem at all. Nothing was left. These were enjoyed by all & I will be making these often. Thank you Juenessa. This is a keeper!