Stuffed Tomatoes Provençal

comments (0) August 7th, 2008     

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Ingredients:
4 medium ripe tomatoes
1 Tbs. olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped parsley
1/4 cup fresh basil, cut into thin strips
1 Tbs. fresh thyme
3 Tbs. olive purée
Salt
Freshly ground pepper
1/4 cup fresh breadcrumbs
4 tsp. basil-flavored oil or olive oil
Basil leaves for garnish

4 servings

Preheat the oven to 400°F. Stem the tomatoes and cut them in half widthwise. Use a small knife or a spoon to re­move about 2 Tbs. of pulp from each half. Chop the pulp finely and reserve. Place the toma­toes in a shallow roasting pan.

Pour the olive oil into a medium skillet over moderate heat. Add the onion and garlic and cook for 3 min., stirring frequently to prevent browning. Add the reserved tomato pulp, half the parsley and basil, and the thyme, and cook another 3 min., stirring frequently. Add 1-1⁄2 Tbs. olive purée, stir well, and remove from the heat. Add the remaining parsley and basil and season with salt and pepper.

Spread 1⁄2 tsp. olive purée in the bottom of each tomato. Divide the stuffing among the 8 tomato halves and top each with 1⁄2 Tbs. bread­­crumbs. Drizzle the top of each tomato with 1⁄2 tsp. basil oil. Bake the tomatoes for 15 min. and serve hot or at room temperature with a garnish of basil leaves.

Recipe by Kathy Gunst
October 1998
from issue #17

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posted in: tomatoes, side dish

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