Here is the second recipe from Week 12 of the Julia Child JC100 celebration. We both agreed these provencal tomatoes were up there with the Asparagus and Hollandaise as the favourite recipe of the week. However, we think these bad boys would best be served as a breakfast food – topped with an egg and some hollandaise sauce (as Bob tested out shortly after making them)! Let’s get to the recipe so you can use some fresh garden tomatoes before the summer is over.
- 6 large firm ripe tomatoes
- Salt and fresh ground pepper
- 1 to 1 1/2 cups fresh bread crumbs
- 2 tbsp minced shallots
- 1 tsp dried herbes de Provence
- 3 tbsp freshly grated parmesan cheese
- 2 to 3 tbsp chopped parsley
- 3 to 4 tbsp extra virgin olive oil
Start by preheating your oven to 400°F and set the rack in the upper-middle level of the oven. Note, these tomatoes can be made a few hours ahead of time and baked right before serving.
Core your tomatoes and cut them in half crosswise. Make sure all the cavities are clean of clinging seeds. Arrange on a baking dish, cut side up. If any halves are wobbly or titled, trim a bit off the bottoms to level them out. Season with a sprinkling of salt and freshly ground pepper to taste.
Stir together your bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley in a small bowl. Add 2 to 3 tablespoons of extra virgin olive oil, tossing well to moisten the crumbs evenly. Spoon the stuffing into the tomato halves, pushing it down into the cavities and mounding on top. Finish by drizzling a scant teaspoon of oil over each tomato half.
Bake for 20 minutes, until the tops have become golden brown. Serve and enjoy immediately.
Give them a try for dinner or top with a sunny side up egg with hollandaise sauce for breakfast. The runny yolk and creamy hollandaise mixes together with everything and tastes divine!
Bob & Carlene