Tomatoes Provencal
By Chef Tom Fraker

Ingredients

Olive Oil
4 each Roma Tomatoes
1 cup Bread Crumbs
3 tablespoons Parmesan Cheese freshly grated
2 tablespoons Shallots finely chopped
1 teaspoon Savory minced
1 teaspoon Parsley leaves minced
1 teaspoon Chives minced

Directions

Preheat oven to 400°F.

Cut tops off tomato, remove core & seeds.

Arrange in prepared baking dish, cut side up.

Season with salt and pepper.


Combine remaining ingredients and add enough oil to moisten bread crumbs.

Season with salt and pepper.

Spoon stuffing into tomato halves, pushing it down into cavities and mounding it on top.

Sprinkle with a little grated parmesan cheese.


Bake until cheese is melted and tomatoes are hot, but still keep their shape, about 20 minutes.