Stuffed Tomatoes A "La" Provencale - cooking recipe

Ingredients

6 tomatoes
1/2 c. chopped parsley
2 shallots or 3 green onions, minced
4 slices white bread, crusts removed
1 large garlic clove, minced
pinch of dried thyme
1/4 c. olive oil

Preparation

Cut tomatoes in half and gently squeeze out seeds and juice. Salt lightly and turn upside down to drain. Crumble bread into crumbs. Mix bread crumbs, parsley, shallots, garlic and thyme with olive oil. Place tomatoes upright on oiled baking sheet and place a portion of stuffing into cut half of tomatoes. Sprinkle each tomato with an additional 1/2 teaspoon of olive oil. Bake in a preheated 375\u00b0 oven 10 to 15 minutes.