Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs) Recipe

Serves: 4 Save

Ingredients (11)

  • 1/2 cup plus 3 tablespoons extra virgin olive oil, divided
  • 6 large, firm tomatoes, halved crosswise
  • 4 to 6 ounces rustic white bread (such as ciabatta), torn into large pieces (about 1 quart)
  • 1 cup plus 1/4 cup grated Gruyere cheese, divided
  • 1 small shallot, peeled and finely chopped (about 2 tablespoons)
  • 2 medium cloves garlic, chopped (about 2 teaspoons)
  • 1/4 cup chopped fresh parsley leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon zest from one lemon
  • Kosher salt and freshly ground black pepper

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