Provençal tomatoes from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (page 116) by Ina Garten

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Notes about this recipe

  • averythingcooks on November 27, 2020

    With 3 “on the vine” tomatoes & some sketchy basil to use up, I came here. I took a thin slice off the top of each tomato (rather than cutting them in 1/2) and dug out all the core/pulp/seeds etc. I made a 1/2 recipe of the garlicky, herby bread crumb filling & it filled the 3 tomatoes perfectly. I felt they needed more time in the oven than called for but with the finishing drizzle of olive oil & melty gruyere, these were a perfect side for grilled steaks.

  • anya_sf on January 16, 2019

    I omitted the thyme and scallions and they were still quite good even made with supermarket tomatoes. Would be better with vine-ripe tomatoes. Good cold the next day.

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