Mediterranean Baked Tomatoes
Here's a great way to use late summer's bumper crop of tomatoes. Seasoned with the characteristic herbs of Provence, plus a touch of pungent black olives, this recipe can easily double if you have a surplus of tomatoes.
6 medium-large ripe, firm tomatoes
2 large slices whole-grain bread
6 to 8 cured black olives, pitted and minced
3 to 4 basil leaves, minced
1 tablespoon fresh oregano leaves, or 1/2 teaspoon dried
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1 clove garlic, minced, optional
2 tablespoons olive oil
Salt and freshly ground pepper to taste
- Preheat the oven to 375°F (190°C).
- Cut the tomatoes in half. Scoop out just the seedy pulp, and reserve it for another use. Arrange the tomatoes in a shallow 8- or 9-inch square baking dish.
- Process the bread in a food processor until reduced to fine crumbs. Combine the crumbs in a mixing bowl with olives, herbs, and optional garlic. Sprinkle in the olive oil to coat the mixture evenly, then stir together. Season gently with salt and pepper, then divide the crumb mixture evenly among the tomato halves. Bake for 15 minutes, or until the tomatoes are tender but still retain their shape. Serve warm.
Makes 6 servings.
Recipe courtesy of Nava Atlas of "In a Vegetarian Kitchen"; www.vegkitchen.com.