Barefoot Contessa'S Provencal Tomatoes

• 6 ripe tomatoes (2 1/2 to 3-inches in diameter)
• 1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)
• 1/4 cup minced scallion, white and green parts (2 scallions)
• 1/4 cup minced fresh basil leaf
• 2 tablespoons minced fresh flat-leaf parsley
• 2 teaspoons minced garlic (2 cloves)
• 1/2 teaspoon fresh thyme leave
• kosher salt
• fresh ground black pepper
• 1/2 cup grated gruyere cheese
• olive oil

1. Preheat the oven to 400 degrees F.
2. Cut the cores from the tomatoes, removing as little as possible.
3. Cut them in half crosswise and, with your fingers, remove the seeds and juice.
4. Place the tomato halves in a baking dish.
5. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt.
6. Sprinkle the tomato halves generously with salt and pepper.
7. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
8. Bake the tomatoes for 15 minutes, or until they're tender.
9. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.
10. Serve hot or at room temperature.

tomatoes, fresh white breadcrumbs, scallion, fresh basil leaf, parsley, garlic, thyme, kosher salt, fresh ground black pepper, gruyere cheese, olive oil

Taken from www.food.com/recipe/barefoot-contessas-provencal-tomatoes-208471 (may not work)