Provenal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs)
- 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
- This recipe is vegetarian
- Produce
- Garlic (2 medium cloves)
- One lemon, zest from (1 teaspoon)
- Parsley, fresh leaves (1/4 cup)
- Shallot, peeled and finely chopped (about 2 tablespoons), small (1)
- Thyme, dried (1 teaspoon)
- Tomatoes, large firm (6)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (11/16 cup)
- Red pepper flakes (1/2 teaspoon)
- Bread & Baked Goods
- Rustic white bread (4 ounces)
- Dairy
- Gruyere cheese, grated (1 1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 8, 2012 (6 months ago).
67 people saved this recipe.
