Stuffed Tomatoes Provencal – this really is one of the quintessential dishes from the South of France. It is a great dish that I believe pairs with almost any dish on earth. I’m out on a limb here I realize that. But with this weeks recipe and the right wine you might just as well set out your a little table and chair and enjoy your meal much the way you would in Nice, Cannes or Juin les Pins. This will go well with the main dish.

Serves 4-6 as a side dish

Ingredients:
6 tomatoes
Salt and pepper
½ c fresh breadcrumbs
3 tbsp minced green onions
4 tbsp minced green herbs
¼ c olive oil
2 -4 cloves of crushed garlic (you can make garlic optional in the sense that you can certainly add more!)

Directions:
Pre-heat oven to 400° or warm broiler.

Cut tomatoes in half crosswise.

Gently squeeze out seeds.

Season to taste with salt and pepper.

In a bowl, mix breadcrumbs, salt, pepper, onions, herbs, oil and garlic.

Spoon mixture into tomatoes.

Arrange on a lightly oiled baking sheet.

About 20 minutes before serving, bake at 400° or set under a slow broiler until heated through and top is lightly browned.