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Baked Tomatoes With Provençale Stuffing

vegetables, french, baked, summer, provençal
stuffing, sautéed

4 medium tomatoes - unpeeled, cored, pulp re
1 tablespoon olive oil
3/4 cup chopped onions
2 cloves garlic; minced
2 1/2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup bread crumbs
1/4 cup plus 2 tablespoons Parmesan cheese

Heat the oven to 375°F. Core tomatoes and scoop the insides out to leave whole shells. Heat skillet with oil to medium heat and sauté onion and garlic for about 3 minutes. Stir in tomato, herbs and seasonings. Sauté for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later. Stuff the tomatoes with the mixture and sprinkle evenly with the remaining measure of Parmesan cheese. Bake for about 15 minutes. NOTES : Tomatoes stuffed with tomato pulp, garlic, herbs, Parmesan cheese and breadcrumbs. 26367 0 0 0 0 0 0 0 0 0 1034

Contributor: Earth Kitchen Cookbook by Dee Bell

Yield: 4 servings

Preparation Time: 0:30

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