Tomatoes Provencale

• 4 firm, ripe medium tomatoes
• Salt
• 1 clove garlic, minced
• 2 tablespoons minced shallots
• 3 tablespoons minced fresh basil
• 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
• 1 tablespoon oregano
• 1/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 1/2 cup dry white bread crumbs

1. Preheat oven to 400 degrees.
2. Cut the tomatoes in half, crosswise.
3. With your index finger poke out the seeds from the cavities.
4. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more.
5. Blend all of the remaining ingredients in a mixing bowl.
6. Correct the seasoning.
7. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing.
8. Sprinkle with a few drops of olive oil.
9. Arrange the tomatoes in the oiled baking dish.
10. They can be prepared up to this point several hours ahead.
11. 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.
12. The bread crumb filling should be lightly browned.

firm, salt, clove garlic, shallots, fresh basil, thyme, oregano, salt, freshly ground black pepper, olive oil, dry white bread crumbs

Taken from www.foodnetwork.com/recipes/tomatoes-provencale-recipe0.html (may not work)