Provençal Tomatoes

Whether they are off the vine, sundried, or roasted, tomatoes are one of my favorite fruits (albeit the US Supreme Court ruled it a vegetable).

In the summer, tomatoes are in abundance, fresh and flavorful. They are delicious with salt and pepper, a drizzle of vinegar and olive oil, or a smear of mayonnaise on a sandwich. In the winter, when the juicy sweetness of the summer tomato is gone, it is best to cook tomatoes to bring out their flavor. One of my go to recipes is Julia Child's Stuffed Tomatoes Provençal. Provençal tomatoes pair well with leg of lamb, grilled meat or fish. This recipe will satisfy your tomato craving.

                                                              Julia's Stuffed
                                                         Tomatoes Provençal
                                                                adapted from
                                                            Julia and Jaques
                                                           Cooking at Home
                                                    Julia Child and Jacques Pepin

                                                                                                                                          

Ingredients
3 large firm ripe tomatoes
Salt and freshly ground pepper

For the stuffing
1 to 1 1/2 cups fresh bread crumbs
2 Tbs minced shallots
1 tsp dried herbes de Provence
3 Tbs freshly grated Parmesan cheese
2 tp 3 Tbs chopped parsley
3 to 4 tbs olive oil

Special equipment:
A shallow baking, dish, lightly brushed
   with olive oil

Preparing the tomatoes
Set a rack on the upper-middle level and preheat the oven to 400 degrees F.

Core the tomatoes and cut them in half crosswise. Over a plate or bowl, squeeze each half gently to force out the seeds and juice. With your fingers, clean the cavity of any clinging seeds. Arrange in the baking dish cut side up. If any halves are wobbly or tilted, trim a bit of the bottom so they sit flat in the pan. Season with a sprinkling of salt and freshly ground pepper.

Stuffing and baking the tomatoes
Stir together the bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley in a small bowl. Add 2 to 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.

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

Bake for approximately 20 minutes, or untl the topping has browned and the tomatoes are hot but still keep ther shape. Serve hot in the baking dish, or move them carefully to a clean platter.                 

Do-ahead notes:
The tomato halves can be stuffed several hours in advanced and refrigerated before baking.           

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