Tomates à la Provençale (Tomatoes Stuffed with Breadcrumbs, Herbs and Garlic)

Juicy, sweet, garden-fresh tomatoes filled with an herby breadcrumb stuffing baked just until tender….

I used small tomatoes so instead of cutting them in half, I just cut the tops off and used the squeezing method illustrated in the book to remove the seeds and liquid. The filling was an easy-to-make blend of fresh breadcrumbs, shallots, garlic and herbs. I prepared both of these components in advance, and though the recipe says the tomatoes can be stuffed and held until baking time, I was concerned the crumbs would get soggy so stored them separately. I added the olive oil to the filling and stuffed the tomatoes just before baking and serving.

This would make an excellent side dish for any number of protein mains but I served it as a starter at a birthday celebration.

Happy Birthday, Julia!