Salt and pepper
1 to 2 cloves mashed garlic
3 Tbsp. minced shallots or green onions
4 Tbsp. minced fresh basil and parsley, or parsley only
1/2 tsp. salt, dash of pepper
1/8 tsp. thyme
1/4 cup olive oil
1/2 cup fine, white dry bread crumbs
Remove stems and cut
tomatoes in half crosswise. Gently press
out the juice and remove seeds. Sprinkle
halves lightly with salt and pepper. Mix the remaining ingredients together
gently. Correct seasoning. Stuff each tomato half with a spoonful or two
of the filling mixture. Poke some down
in the holes. Sprinkle with a few drops
of olive oil. Arrange on a roasting pan;
do not crowd them. They can be prepared
ahead and placed in the refrigerator at this point.
Shortly before serving,
place tomatoes in the upper third of a 400 degree preheated oven. Bake for 10 to 15 minutes or until the
tomatoes are tender but hold their shape, and the bread crumb filling has
browned lightly. If the tomatoes begin
to soften too much before the crumbs are brown, place pan under broiler for 2
to 3 minutes until topping is browned.
Serve at once.
This Julia Child recipe is one we discovered when we grew a big garden and had lots of tomatoes for experimenting. They always make an ordinary meal special.
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