Tomatoes Provencal
Tomatoes Provencal by: Chef Matt Chatfield Introduction Tomatoes Provencal is a French stuffed tomato dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rothliving.com.
Cooking tools:
- Oven
- Saute pan
- Baking dish
- Aluminum foil
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Grater
- Stove
Ingredients
- 6 ripe heirloom tomatoes (2 1/2" to 3" in diameter)
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup scallions, sliced thin, white and green parts (2-3 scallions)
- 3 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 2 teaspoons garlic, minced (2 cloves)
- 1/2 teaspoon fresh thyme leaves, stripped and chopped
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- 1/2 cup Gruyere or Swiss cheese, grated fine
- 1/2 cup extra virgin olive oil
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