Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, October 8, 2009

Provencal Tomatoes

There are still great tomatoes on the prairie -- but perhaps not after this weekend -- other than the green tomatoes everyone brings in before our forecasted frost. Windowsills full of green tomatoes which will hopefully ripen. The last of the crop and perhaps the best.

We eat tomatoes every way we can during the summer -- from thick slices sprinkled with salt and pepper (and perhaps a shower of basil) to fresh tomato soup, fresh tomato sauce for pasta, roasted cherry and pear tomatoes and this -- a favorite -- provencal tomatoes.
They're great with any roasted or grilled meat. Especially superior with a grilled Kansas City strip. We like them with steak even better than the proverbial baked potato.
They're not all that hard to make and we usually have all the ingredients on hand. There are many recipes for these tomatoes and they are all very similar. This one is from my favorite, Ina Garten. They can be served right from the oven or at room temperature which makes them a great dish for a buffet. They add a nice color to a buffet as well.

Since tomato season is so short, when the days cool, we find tomatoes being a part of most meals. It will be, after all, a long winter and even longer spring before fresh tomatoes are on our table again. We take advantage of fresh tomatoes while we can!

Please join my friend, Michael, at Designs by Gollum, to see what other tempting and tantalizing treats there are for this Foodie Friday.

Provencal Tomatoes

6 ripe tomatoes (2 1/2 to 3 inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions (white and green parts)(2 scallions)
1/4 cup minced fresh basil leaves
2 T. minced fresh flat leaf parsley
2 t. minced garlic (2 cloves)
1/2 t. fresh thyme leaves
kosher salt
Freshly ground black pepper
1/2 c. grated Gruyere cheese
good olive oil

Preheat the oven to 400.

Cute 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 tomato halves in a baking dish.

In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme and 1 t. salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes or until they're tender. Sprinkle with the cheese, drizzle with olive oil and bake for 30 seconds more. Serve hot or at room temperature.



8 comments:

The Quintessential Magpie said...

I love tomatoes, too. This sounds like a very good recipe and one I would like to try. Thanks for sharing it with us.

Happy Foodie Friday!

XO,

Sheila :-)

Mary said...

How good these look. I, too, love tomatoes. This sounds like a wonderful recipe. Have a great day.

Poppedijne said...

Our tomatoes in the garden are also all gone. I have to buy them again. This is a nice recepie that I will keep in mind for the next occacion I need to have tomatoes on the menu.

katrina said...

Oh, those sound so delicious! Herbs, herbs, and more herbs is pretty much my motto, and I see it's yours, too!
Our tomato season was terrible here in NH - too much rain and cold, but I'm hoping I can find some in bulk somewhere.

SavoringTime in the Kitchen said...

This sounds like a wonderful side dish! We have that same forecast and I'll be bringing in lots of green tomatoes.

~Country Lady~ said...

Hi Martha! As always, another delicious sounding dish prepared by you. Nothing better than homegrown tomatoes!! This sounds awesome. I must file it away and give it a try soon. Love the fact that they are served on blue and white dishes! Beautiful.

Amy said...

Looks scrumptious...I'll bookmark it! Thanks.

Bill said...

Hi Martha,
These look amazing! Thank you for sharing this recipe and your serving suggestions.

Hope your weekend goes well.

Bill
P.S. Your Fall tablescape was gorgeous! Loved the silver wine bottle holders and the silk leaves used as placecards.