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Provencal Stuffed Tomatoes
Credit:
From My Family Table by John Bes
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
6 medium or large tomatoes (about 3 pounds total), halved crosswise
Coarse salt and ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 cups fresh breadcrumbs, dried
3 ounces Parmesan, freshly grated (3/4 cup)
4 garlic cloves, peeled
1 cup packed fresh basil leaves
Gallery
Provencal Stuffed Tomatoes
Credit:
From My Family Table by John Bes
Recipe Summary
Yield: Makes 12
Gallery
Provencal Stuffed Tomatoes
Credit:
From My Family Table by John Bes
Provencal Stuffed Tomatoes
Credit:
From My Family Table by John Bes
Provencal Stuffed Tomatoes
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 6 medium or large tomatoes (about 3 pounds total), halved crosswise
- Coarse salt and ground pepper
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 cups fresh breadcrumbs, dried
- 3 ounces Parmesan, freshly grated (3/4 cup)
- 4 garlic cloves, peeled
- 1 cup packed fresh basil leaves
Directions
Preheat oven to 350 degrees. On a rimmed baking sheet or in a casserole dish, place tomatoes, cut side up, and season with salt and pepper. Drizzle with 2 tablespoons oil. In a food processor or blender, combine 1/2 cup oil, breadcrumbs, Parmesan, garlic, and basil and process until combined, 20 seconds (mixture should have a wet, crumbly consistency). Season with salt and pepper. Top each tomato half with 1 heaping tablespoon breadcrumb mixture. Bake until tops are browned and tomatoes are warmed through, 20 minutes.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Provencal Stuffed Tomatoes
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Reviews:
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All Reviews for Provencal Stuffed Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
