Provencal tomatoes

  • 6 ripe tomatoes (6.5-8cm in diameter)
  • 95g fresh white breadcrumbs (5 slices, crusts removed)
  • 2 spring onions, white and green parts minced
  • 4 tbsp minced fresh basil leaves
  • 2 tbsp minced fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 1/2 tsp fresh thyme leaves
  • Salt
  • Freshly ground black pepper
  • 50g grated Gruyere cheese
  • Good olive oil
1) Preheat the oven to 200C/Gas mark 5. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.

2) In a bowl, combine the breadcrumbs, spring onions, basil, parsley, garlic, thyme and 1 tsp of salt.

3) Sprinkle the tomato halves generously with salt and pepper. Fill the cavities and cover the tops of the tomatoes with the breadcrumb mixture.

4) Bake the tomatoes for 15 minutes, or until tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

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