Name: Tomates Farcies (Stuffed Tomatoes)
Yield: 4
Ingredients: 4 medium tomatoes; Sea salt; Ground white pepper; 1/2 cup fine breadcrumbs; 1 clove garlic, very finely chopped; 1 Tbsp parsley, finely chopped; 1 Tbsp basil, finely chopped; ½ Tbsp thyme, finely chopped; 1 ½ Tbsp grated parmesan cheese; Olive oil

This simple and delicious stuffed tomato recipe by chef Eric Ripert is a perfect way to use the last tomatoes of the season. Kindly provided by our friends over at Kalamata's Kitchen.

Tomates Farcies (Stuffed Tomatoes)

Eric Ripert

Servings/Yield

Ingredients

4 medium tomatoes
Sea salt
Ground white pepper
1/2 cup fine breadcrumbs
1 clove garlic, very finely chopped
1 Tbsp parsley, finely chopped
1 Tbsp basil, finely chopped
½ Tbsp thyme, finely chopped
1 ½ Tbsp grated parmesan cheese
Olive oil

Directions

Preheat your oven to 350°F and place a rack in the center.
Using a paring knife core the tomatoes. The use a small spoon to gently scoop out the center of each tomato. Season the interior salt and freshly ground white pepper.
In a bowl mix together the bread crumbs, garlic, parsley, basil, thyme, and parmesan. Add a splash of olive oil and mix well. Divide the mixture evenly between the 4 tomatoes and place them in a baking dish.
Bake for 30 minutes, or until the breadcrumbs are nicely browned and the tomatoes are soft.