Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Firm ripe tomatoes (medium) Salt - to taste

  2. 1 Garlic clove - minced

  3. 2 tablespoons 30ml Minced shallots

  4. 3 tablespoons 45ml Minced fresh basil

  5. 1 tablespoon 15ml Fresh thyme

  6. 1/2 tspn dried thyme

  7. 1 tablespoon 15ml Oregano

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 1 teaspoon 5ml Freshly-ground black pepper

  10. 1/4 cup 59ml Olive oil

  11. 1/2 cup 73g / 2.6oz Dry white bread crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in an oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned. This recipe yields 4 servings.


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