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
firm, ripe, red medium-sized tomatoes
salt and pepper
cloves minced garlic
minced green onions
minced fresh shiso leaf (or you can use all basil instead)
minced fresh basil
Panko bread crumbs
toasted sesame oil, to sprinkle on top of stuffed tomatoes
In This Recipe
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.