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Barefoot Contessa's Provencal Tomatoes
From Barefoot Contessa Family Style Cookbook.Ina says this recipe was inspired by Julia Child.Note: Do not use packaged bread crumbs; you must use fresh bread crumbs!
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Malzemeler
- 6 ripe tomatoes ( 6.33 to centimetre in diameter )
- A bowl with a capacity of 3/8 liter containing fresh white breadcrumbs ( 5 slices, crusts removed )
- A cup with a capacity of 60 ml containing minced scallion, white and green parts ( 2 scallions )
- A cup with a capacity of 60 ml containing minced fresh basil leaf
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced garlic (2 cloves)
Hazırlık
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Preheat the oven to 200 degrees.
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Cut the cores from the tomatoes, removing as little as possible.
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Cut them in half crosswise and, with your fingers, remove the seeds and juice.
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Place the tomato halves in a baking dish.
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In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt.
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Sprinkle the tomato halves generously with salt and pepper.
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With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
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Bake the tomatoes for 15 minutes, or until they're tender.
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Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.
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Serve hot or at room temperature.
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