Provencal Tomatoes

Ryan is about the least picky eater in the world. There's pretty much only two things he doesn't like: beets (eww gross, does anyone like these?) and raw tomatoes. He loves tomatoes cooked in things, tomato sauce, and these baked tomatoes. Funny how even just a few minutes of heat can change the tomato so that he loves it. This is one of his favorite sides - and one of my favorites to make since it's fast, easy, and cheap (when tomatoes are). Source - Julia Child in Julia and Jaques, Cooking at Home

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Ingredients

3 large firm ripe tomatoes (you want them to be round, not romas)

Salt and freshly ground black pepper

1 to 1 1/2 C bread crumbs

2 Tbsp shallots, minced (I have substituted other onions and they all work)

1 tsp herbs de provence

3 Tbs grated parmesan cheese

2 -3 Tbs chopped parsley

3-4 Tbs olive oil

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Directions

Preheat oven to 400. Core the tomatoes and cut them in half crosswise. Squeeze each half gently to force out the seeds. With your fingers, clean the cavities of any clinging seeds. Arrange in a shallow baking dish, cut side up. Season with a sprinkling of salt and pepper to taste.

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In a small bowl, stir together the bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley. Add 2 or 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.

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Spoon the stuffing into the tomato halves, pushing it down into the cavities and mounding on top. Drizzle a scant teaspoon of oil over the top of each half.

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Bake for approximately 20 minutes, or until the topping has browned and the tomatoes are hot but still keep their shape.

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Note: The tomato halves can be stuffed several hours in advance and refrigerated before baking.