Side Dish
(Vegetable
)
Hot tomatoes a la provencale
Contributor: Cooking Club
6
tomatoes
1 1/2
Tbl
basil
1
bunch
parsley
chopped
3
Tbl
scallions
chopped
3
cloves
garlic
minced
1/4
tsp
thyme
1
cup
bread crumbs
dark
olive oil
salt & pepper
Cut tomatoes in half starting at the stem end, scoop out pulp and set shells aside upside down to drain.
Combine pulp with herbs, salt and pepper and bread crumbs to desired texture. Fill shells, and place in lightly
greased casserole. Cover and bake 30 minutes at 350 degrees, uncover and bake 5 minutes more at 400
degrees.
Edition: 4