Wednesday, July 10

Julia's Stuffed Tomatoes Provencal

From Julia and Jacques Cooking at Home, Julia Child and Jacques Pepin. Alfred A. Knopf, 1999

3 large ripe but firm tomatoes

1½ c. fresh bread crumbs (preferably made from day-old white bread)

2 T. minced shallots

1 tsp. dried Herbes de Provence

3 T. Parmesan, freshly grated

3 T. chopped parsley

4 T. olive oil, divided

Set a rack on the upper-middle level of your oven, and preheat the oven to 400 degrees. Lightly oil a shallow baking dish or casserole that will just fit the six tomato halves with olive oil.

Core the tomatoes and cut them in half crosswise. Squeeze each tomato half gently over a bowl or plate to force out the seeds and juice; clean out any remaining seeds with your finger, or a spoon. Arrange in the prepared dish cut side up (if any are wobbly or tilty, cut a slice from the bottom to make them sit flat). Season to taste with salt and pepper.

Mix together the remaining ingredients, reserving 2 tablespoons of olive oil. Toss well. Spoon the stuffing into the prepared tomato halves, pushing it into the cavities and mounding the tops. Drizzle approximately a teaspoon of olive oil over each half.

Bake for approximately 20 minutes, or until the topping is browned and the tomatoes are hot (they should keep their shape). Serve hot.