Provencal Tomatoes

** Recipe from A Feast for the Eyes **

* 6 ripe tomatoes (2 1/2 - 3" in diameter)
* 1 1/2 c. fresh white bread crumbs or Panko bread crumbs
* 1/4 c. minced scallions, white & green parts (2 scallions)
* 2 Tbl. minced fresh flat-leaf parsley
* 2 tsp. minced garlic (2 cloves)
* 1/2 tsp. minced fresh thyme
* kosher salt
* ground black pepper
* 1/2 c. grated Gruyere cheese
* olive oil

Heat oven to 400. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomatoes halves in a baking dish. In a bowl, combine the bread crumbs, scallions, basil**, parsley, garlic, thyme and 1 tsp. salt. NOTE: The crumb mixture will be dry, so add a drizzle of olive oil or melted butter into the mixture to make it bind. Sprinkle the tomato halves generously with kosher salt & pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake for 15 min, or until they’re tender. Sprinkle with cheese, drizzle with olive oil & bake for 30 sec. or more. Serve hot or at room temperature.