Stuffed Tomatoes Provencal

I was looking for a healthy side dish and stumbled upon this recipe for stuffed tomatoes. I love tomatoes, especially in summer when they're at their best. The herbs give it a very bright taste so it's good to pair this with a heavier meat. The only thing I didn't love about this dish is that I couldn't make it ahead. The bread crumbs got soggy after being in the tomato for too long so make the bread crumb filling earlier in the day if needed and then fill the tomatoes right before baking.

Ingredients:
6 ripe tomatoes (2 to 3 inches in diameter)
1 1/2 cups bread crumbs
1/4 cup minced scallions (about 2 scallions)
1/4 cup minced basil
2 tbs. minced parsley
2 tsp. minced garlic (about 2 cloves)
1 tsp. fresh thyme leaves
Salt and Pepper
1/2 cup gruyere cheese
Olive Oil

Directions:

1. Preheat oven to 400.

2. Cut the tops off of the tomatoes. Remove the core, taking out as little as possible. Remove some of the seeds and juice so the final dish isn't too soggy.

3. In a bowl combine bread crumbs, scallions, basil, parsley, thyme, garlic, and 1 tsp. salt.

4. Season the tomato cups with salt and pepper. With your hands, fill the cavities of the tomatoes and slightly mound the top with the bread crumb filling.

5. Place the tomatoes on a foil lined baking sheet. Bake for 15 minutes or until the tomatoes or tender.

6. Drizzle some olive oil on the tomatoes and then sprinkle with cheese. Bake for another 2 minutes or until the cheese is bubbly and melted.

7. Remove from oven and serve hot or at room temperature.