Baked Provençal Tomatoes

Makes 5-15 servings, depending on tomatoes used



1 pint cherry tomatoes or 5 medium-sized tomatoes

1 cup bread crumbs (homemade or panko)

6 fresh basil leaves, chopped

2 tablespoons chopped fresh flat-leaf parsley

2 cloves garlic, minced

1/2 teaspoon fresh thyme leaves

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

1/3 cup freshly grated Gruyère or Parmesan cheese

Extra-virgin olive oil


Preheat the oven to 400 degrees F.
Cut an inch off the top and a little bit of the bottom of the tomatoes, so they stand upright. With a small spoon or melon baller, gently scoop out the inside of the tomatoes. Place the tomatoes in a shallow baking dish, and sprinkle with salt and pepper.
In a bowl, combine the bread crumbs, basil, parsley, garlic, thyme, and 1/2 teaspoon salt. Fill the tomatoes to the top with the bread crumb mixture. Drizzle a little olive oil over each.
Bake the tomatoes for 10-15 minutes, or until tender. Remove from oven and top with grated cheese.

Adapted from Ina Garten via