Baked Tomatoes Provencale
|Garlic||2 Clove (10 gm), minced|
|Shallot||1 , minced|
|Finely chopped fresh italian flat leaf parsley||2 Tablespoon|
|Finely chopped fresh basil||2 Tablespoon|
|Finely chopped thyme||1 Teaspoon|
|Coarsely ground black pepper||To Taste|
|Olive oil||10 Teaspoon (3 Tablespoons Plus 1 Teaspoon)|
|Ripe tomatoes||4 Large, cut in half crosswise|
Preheat oven to 425°.
Place garlic, shallot, herbs, salt and pepper, and 3 tablespoons of the oil in bowl and mash to a coarse paste with the back of a wooden spoon.
Grease baking dish with remaining oil.
Place tomato halves in dish, cut-side up, and spread with herb mixture.
Bake 10 minutes, or until topping begins to bubble.
Serve hot or at room temperature.