Author Notes: I love adding Japanese flavors to western recipes. Here a Japanese twist is given to Julia Child's recipe for Tomates à la Provençale: panko, shiso leaf, and toasted sesame oil help give these stuffed tomatoes Japanese flavor. - fujimama
- 6 firm, ripe, red medium-sized tomatoes
- salt and pepper
- 3 cloves minced garlic
- 3 tablespoons minced green onions
- 1 tablespoon minced fresh shiso leaf (or you can use all basil instead)
- 3 tablespoons minced fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup olive oil
- 1/2 cup Panko bread crumbs
- toasted sesame oil, to sprinkle on top of stuffed tomatoes
- Preheat oven to 400 degrees Fahrenheit.
- Remove the stems and wash the tomatoes. Cut the tomatoes in half crosswise. Gently squeeze out the juice and seeds. Sprinkle the halves lightly with salt and pepper.
- Blend remaining ingredients (from garlic on, except for sesame oil) in a mixing bowl. Fill each tomato half with a spoonful or two of the mixture. Sprinkle with a few drops of toasted sesame oil. Arrange the tomatoes in a shallow, oiled roasting pan (just large enough to hold the tomatoes easily in one layer)--do not crowd them.
- Shortly before you are ready to serve, place them in the upper third of the preheated oven and bake for 10 to 15 minutes, or until the tomatoes are tender but hold their shape, and the panko bread crumb filling has browned lightly.
- This recipe was entered in the contest for Your Best Tomato Recipe