Ingredients

Scale

3 large firm ripe tomatoes
salt and freshly ground pepper
1 cup bread crumbs homemade preferably
2 tbsp. minced shallots
1 tsp. dried herbes de provence
3 tbsp. freshly grated parmesan cheese
2 tbsp. chopped fresh parsley
3 tbsp. olive oil plus more for drizzling

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Instructions

Preheat the oven to 400°F, placing a rack in the upper level.
Halve the tomatoes crosswise and core them. Gently squeeze each half to remove seeds and juice over a bowl or sink.
Clean the cavities of any remaining seeds, and arrange the halves cut side up in a shallow baking dish.
If the tomatoes don’t sit flat, trim a small amount off the bottom to stabilize them. Season with salt and pepper.
Combine the bread crumbs, shallots, Herbes de Provence, Parmesan, and parsley in a bowl. Moisten with 2-3 tablespoons of olive oil and mix well.
Stuff the mixture into the tomatoes, packing it down inside and mounding it on top.
Drizzle olive oil over the tomatoes. You can refrigerate at this stage or bake for 20 minutes until browned and heated through while maintaining their shape.
Serve hot in the baking dish or transfer to a platter.

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Notes

Fresh herbs can enhance the flavor; feel free to mix in your favorites.
For a gluten-free version, substitute bread crumbs with gluten-free options.
These stuffed tomatoes can be prepared ahead of time and baked just before serving.

Author: dani
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 tomato
Calories: 225
Sugar: 4g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 6g
Cholesterol: 5mg