recipe - roasted tomatoes

Here's another recipe from Julia Child's book, Mastering the Art of French Cooking, which is fantastic. I highly recommend getting it. There are some absolutely delicious recipes and her notes are super entertaining. 

tomatoes à la provençale 
    which is tomatoes stuffed with bread crumbs, herbs, and garlic 

6 firm ripe red tomatoes (about 3" in diameter)
salt + pepper

2 cloves garlic - grated
3 Tb minced shallots or yellow onion
4 Tb minced fresh basil and parsley, or parsley only (I didn't have any basil so I just used the parsley)
1/8 thyme
1/4 tsp salt
big pinch of pepper
1/4 cup olive oil
1/2 cup bread crumbs 

preheat oven to 400°

- remove the stems of the tomatoes and then cut in half crosswise
- gently scoop out the juice and the seeds
- sprinkle the halves lightly with salt and pepper
- place them on an oiled baking pan

- for the bread crumbs what I did was take 3 pieces of french bread and warmed them up in the oven to 'toast' them, making sure not to over cook them -- then I put them in a food processor to crush them up
- blend all the ingredients in a mixing bowl
- fill the tomatoes with the mixture
- when arranging the tomatoes on the pan be sure not to crowd them
- bake for 10 - 15 minutes, until tomatoes are tender and the bread crumbs are golden

This is a great dish to serve as a side with any meal. I served mine with roasted veggies and chicken with a mushroom wine sauce. These tomatoes are also good as leftovers, we ate them the following day with scrambled eggs for breakfast.