Provencal Tomatoes
- 8 whole Roma Tomatoes
- 1 pinch Salt And Pepper, To Season Tomatoes
- 1 cup Fresh Bread Crumbs
- 3 Tablespoons Minced Fresh Basil
- 1/4 teaspoons Dried Thyme
- 2 cloves Garlic, Minced
- 1 teaspoon Salt
- 1/2 cups Grated Gruyere Cheese
- 1 drop Olive Oil, Good Quality, To Drizzle Over Tomatoes
- Preheat oven to 400 degrees F and lightly coat a baking dish with cooking spray.
- Remove cores and cut tomoatoes in half lengthwise.
- Use your fingers to remove seeds and juice.
- Place tomato halves in the prepared dish cut sides up and season with salt and pepper.
- Combine bread crumbs, basil, thyme, garlic and 1 teaspoon salt.
- Mound the bread crumb mixture into the tomato halves.
- Bake the tomatoes for 15 minutes, or until theyre tender.
- Sprinkle with the cheese, drizzle with olive oil, and bake for another minute to melt the cheese.
- Serve hot or at room temperature.
tomatoes, salt, bread crumbs, fresh basil, thyme, garlic, salt, gruyere cheese, olive oil
Taken from tastykitchen.com/recipes/appetizers-and-snacks/provencal-tomatoes/ (may not work)