Tuesday, June 15, 2010

Roasted Tomatoes Stuffed with Breadcrumbs & Herbs

Adapted from Mastering the Art of French Cooking by Julia Child
Serves 6

Roasted Tomatoes Stuffed with Breadcrumbs & Herbs

6 large plum tomatoes (ripe but firm)
1 clove garlic, peeled and minced
1/3 cup minced shallots
4 Tbl finely chopped parsley
2 Tbl finely chopped basil
1/4 tsp finely chopped thyme
1/4 cup plus 2 Tbl extra-virgin olive oil
3/4 cup fresh bread crumbs, from white bread *
kosher salt & freshly ground black pepper, to taste

Preheat the oven to 375ᵒF. 

Prepare the tomatoes: Slice a very thin layer straight across the bottom end of each tomato (in order to create a flat base).  Again slicing straight across the tomatoes, slice off about one inch from the tops.  Using a paring knife, carefully cut out the central parts of the core from the inside of the tomatoes.  Gently press out the juice and seeds.  Lightly sprinkle the insides of the tomatoes with salt and pepper. 

Prepare the filling: In a medium-sized mixing bowl, stir to combine the garlic, shallots, parsley, basil and thyme, along with about 1/2 tsp salt and a big pinch of pepper.  Add the olive oil and stir to combine.  Add the bread crumbs and stir to combine. 

Fill each tomato with the breadcrumb-herb mixture, adding enough filling to just rise above the top of the tomato.

Arrange the tomatoes in an oiled baking pan, making sure not to crowd them.  (The recipe can be made ahead to this point, and kept refrigerated in an air-tight container for about 6 hours.)

Bake for 20-3o minutes, until the tomatoes are tender but still hold their shape, and the breadcrumb topping is golden brown. 

* To make fresh breadcrumbs, remove the crusts from about 6-8 slices of white bread.  Slice the bread into 1-inch cubes.  Then add to the bowl of a food processor, and flick the machine on and off a few times, until coarse crumbs are formed.




No comments:

Post a Comment