Stuffed Tomatoes Provencale

I'm not going to even try and pretend I like tomatoes. I honestly just can't stand them. But that was before. Before I had these tomatoes. My mom is a tomato lover and has been dying for me to make them for her. Let me tell you, these flavors combine to pack a big punch and even the most picky tomato eater (aka ME) will enjoy them.

Recipe yields 8 servings

Ingredients
4 medium tomatoes
1 1/2 tsp garlic
2 tbsp shallots
5 tbsp fresh basil
1 1/2 tsp fresh thyme
1/4 cup olive oil
1/2 cup breadcrumbs
Salt
Freshly ground black pepper

Preheat the oven to 400 degrees. Cut each tomato along its equator.

Clean out seeds and juice and sprinkle with salt. Turn upside down on a cooling rack and allow to drain for 20 minutes.

Mince the garlic and shallots. Finely chop the basil and remove the thyme from its stem.

Combine garlic, shallots, basil, thyme, a pinch each of salt and pepper, breadcrumbs and olive oil in a bowl. Mix well.

Sprinkle the insides of the tomatoes with pepper. Fill each half with 2 spoonfuls of stuffing and place in a baking dish. Sprinkle the tops with droplets of olive oil. Place dish in the oven.

Bake for 35-45 minutes. The tomatoes should be tender and hold their shape and the breadcrumbs should be lightly browned.