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RECIPE

Stuffed heirloom tomatoes, Provençal style

Braiser

Vegetables

Under 1 hour

6-8

INGREDIENTS

  • 8-10 large ripe tomatoes
  • 1 cup homemade bread crumbs
  • 1 cup Parmesan cheese, finely grated
  • ¼ cup parsley, chopped
  • ¼ cup basil, chopped
  • 2 garlic cloves, minced
  • 1 tbsp. thyme
  • Salt and pepper to taste
  • ¼ cup olive oil

EQUIPMENT

INGREDIENTS

  • 8-10 large ripe tomatoes
  • 1 cup homemade bread crumbs
  • 1 cup Parmesan cheese, finely grated
  • ¼ cup parsley, chopped
  • ¼ cup basil, chopped
  • 2 garlic cloves, minced
  • 1 tbsp. thyme
  • Salt and pepper to taste
  • ¼ cup olive oil

EQUIPMENT

INSTRUCTIONS

Preheat oven to 375 F (190 C).

Cut the tomatoes, reserving the caps, and scoop them about halfway through, using a spoon. Season the inside of the tomatoes generously, then arrange them in a 4.7l Braiser.

In a stainless steel mixing bowl, combine breadcrumbs, Parmesan, herbs and garlic.

Spoon the filling into the hollows of each tomato, filling them to the rim.

Gently press the filling into the tomatoes, then drizzle generously with olive oil.

Bake covered for 20 minutes, remove the lid and bake for an additional 20 minutes. Sprinkle with more fresh herbs to serve.

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