Barefoot Contessa's Provencal Tomatoes
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!
- Ready In:
- 6 ripe tomatoes (2 1/2 to 3-inches in diameter)
- 1 1⁄2 cups fresh white breadcrumbs (5 slices, crusts removed)
- 1⁄4 cup minced scallion, white 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
- Preheat the oven to 400 degrees F.
- Cut the cores from the tomatoes, removing as little as possible.
- Cut them in half crosswise and, with your fingers, remove the seeds and juice.
- Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt.
- Sprinkle the tomato halves generously with salt and pepper.
- With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
- Bake the tomatoes for 15 minutes, or until they're tender.
- Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.
- Serve hot or at room temperature.
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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 canâ€™t wait to use my garden tomatoes, serve with a hunk of rustic bread and salad for light, delicious summer meal.Reply
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!Reply
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