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Tomates A La Provencale

none

6 ripe tomatoes
1 cup bread crumbs
1/2 cup fresh parsley; finely chopped
1 tablespoon finely chopped fresh basil OR
2 teaspoons dried basil
a pinch of fresh or dried thyme
1 garlic clove; finely chopped
salt and freshly ground black peppe; to taste
1/3 cup olive oil

Cut the tomatoes in half crosswise and scoop out the seeds with a spoon or your finger. Sprinkle the insides of the tomatoes with a little salt and place them upside down on paper towels to drain for 10 to 15 minutes. Process the slices of bread in a food processor or blender until they are coarse in texture. Do not over process them. In a mixing bowl combine 1 cup of the bread crumbs, the parsley, basil, thyme, garlic, olive oil, and salt and pepper to taste. Fill each tomato half with about 2 tablespoons of the mixture, mounding it a little in the center. Place the tomatoes on a greased baking sheet and bake at 375F (190C) for 20 minutes. Serve them hot, or chill in the refrigerator for at least 1 hour and serve cold. Serves 6. Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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