1 1/2cupsfresh white bread crumbs5 slices, crusts removed
1/4cupminced scallionswhite and green parts (2 scallions)
1/4cupminced fresh basil leaves
2tablespoonsminced fresh flat-leaf parsley
2teaspoonsminced garlic2 cloves
1/2teaspoonfresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2cupgrated Gruyere cheese
Good olive oil
Instructions
Preheat the oven to 400 degrees F.
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.
In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
Notes
Recipe By: Ina Garten, The Barefoot Contessa
Serving Size: 8