Serious Eats: Recipes
Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs)
Note: I think it's a shame to waste even the seeds of a good tomato. Therefore, I save the scooped-out interiors produced by this recipe, and incorporate them into the bases of soups, or simply blend them with salt, pepper, garlic, paprika, olive oil and a dash of vinegar for an ultra-fast gazpacho.
About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.
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