4 side servings
This classic French stuffed tomato is a wonderful side to summer fare- grilled meats and fish. Make this when tomatoes are in season and abundant.

2 medium sized very ripe tomatoes
1 cup fresh white bread crumbs
1T fresh chopped basil
1 T fresh chopped parsley
1 t fresh thyme leaves pulled from their stems
2 cloves garlic minced
1/4 cup grated onion and their juices
1/2 cup fine shredded gruyere cheese
good quality olive oil
salt and pepper

Preheat the oven to 350 degrees.
Cut the tomatoes in half crosswise. Using a small spoon, scoop out the tomato flesh- being careful not to tear the shell of the tomato. Put the tomatoes you have scooped out into a med bowl and cut them into uniform pieces- discarding any under ripe parts or unwanted seeds. 
Salt and pepper the cavity of the tomato cups and place them cut side down on paper towels while you prep the other ingredients.
Mix the tomato flesh with the bread crumbs, herbs, garlic,and onion. Salt and pepper lightly. 
Using your hands fill the cavity of the tomatoes with the bread crumb mixture- making a little mound on top. Drizzle with a little olive oil. Bake for about 15 minutes or until the tomatoes look tender. Remove from oven and sprinkle with the cheese and return to the oven for 5-6 minutes - until the cheese is melted and light brown. Serve warm or room temp. back to home