Provencal Stuffed Tomatoes
- 8 (1 by 1-inch) bread cubes
- 8 medium-small ripe red or yellow tomatoes
- 1/2 cup grated Parmesan (about 2 ounces)
- 1/2 cup pitted, sliced kalamata or nicoise olives
- 1/4 cup extra-virgin olive oil, plus more as needed
- 2 tablespoons chopped Italian parsley leaves
- 2 tablespoons julienned fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 large garlic clove, minced
- Sea salt and freshly ground black pepper
- Preheat the oven to 350 degrees F.
- Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes.
- Let cool.
- Increase the oven to 400 degrees F.
- Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down.
- Reserve the tops.
- Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed.
- (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)
- Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes.
- Collect the balls of pulp and chop coarsely.
- Press the juice and seeds through a strainer.
- Add the strained juice to the chopped pulp.
- In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic.
- Toss with the bread cubes and season with salt and pepper.
- Let the mixture sit until the bread cubes have soaked up most of the moisture.
- Season the interior of each tomato with salt and black pepper.
- Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in.
- Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes.
- Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil.
- Drizzle the tops of tomatoes with olive oil and season with salt and pepper.
- Roast until bubbling and tender, about 30 to 40 minutes.
bread cubes, red, parmesan, nicoise olives, extravirgin olive oil, italian parsley, basil, oregano, garlic, salt
Taken from www.foodnetwork.com/recipes/provencal-stuffed-tomatoes-recipe.html (may not work)