Tomatoes Provençal

Name: Tomatoes Provençal
Yield: 4
Ingredients: 4 ripe tomatoes; 1 and 1/2 teaspoons of finely chopped garlic; 2 tablespoons of finely chopped onion; 4 tablespoons of finely chopped fresh parsley; 1 and 1/2 teaspoons of finely chopped thyme; 1/4 cup of olive oil; 1/2 cup of crumbled white bread; Salt and pepper to taste

1
4 ripe tomatoes
2
1 and 1/2 teaspoons of finely chopped garlic
3
2 tablespoons of finely chopped onion
4
4 tablespoons of finely chopped fresh parsley
5
1 and 1/2 teaspoons of finely chopped thyme
6
1/4 cup of olive oil
7
1/2 cup of crumbled white bread
8
Salt and pepper to taste

Ingredients

1
4 ripe tomatoes
2
1 and 1/2 teaspoons of finely chopped garlic
3
2 tablespoons of finely chopped onion
4
4 tablespoons of finely chopped fresh parsley
5
1 and 1/2 teaspoons of finely chopped thyme
6
1/4 cup of olive oil
7
1/2 cup of crumbled white bread
8
Salt and pepper to taste

Directions

1
Cut the tomatoes in half and carefully remove the seeds to avoid puncturing the skin
2
Sprinkle the interiors with salt and place the tomatoes cut-side down
3
Let them drain for 20 minutes
4
Mix together the garlic, onion, parsley, thyme, salt, pepper, olive oil, and bread crumbs. Reserve
5
Season the tomato interiors with pepper and fill with the mixture
6
Drizzle with olive oil and arrange the tomatoes in a greased baking dish
7
Bake in a medium oven for 15 minutes
8
Serve hot or cold.