Provençal Tomatoes Baked Tomatoes Stuffed with Cheese and Breadcrumbs Recipe
Ingredients
- 1/2 cup plus 3 tablespoons extra virgin olive oil, divided
- 6 large, firm tomatoes, halved crosswise
- 4 to 6 ounces rustic white bread (such as ciabatta), torn into large pieces (about 1 quart)
- 1 cup plus 1/4 cup grated Gruyere cheese, divided
- 1 small shallot, peeled and finely chopped (about 2 tablespoons)
- 2 medium cloves garlic, chopped (about 2 teaspoons)
- 1/4 cup chopped fresh parsley leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon zest from one lemon
- Kosher salt and freshly ground black pepper
Instructions
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