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Gluten-Free Tomatoes Provencal

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Level: Easy

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Description

A classic side dish made gluten-free. Stuffed with goat cheese and pine nuts. Quick and easy, and great for entertaining or casual family dinners.

Ingredients

  • 6  Plum Or Roma Tomatoes
  • 1 cup Gluten-free Bread Crumbs
  • 5 ounces, weight Crumbles Goat Cheese
  • 1 cup Loosely Packed Basil Leaves, Roughly Chopped
  • ½ cups Pine Nuts, Toasted
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • Pinch Of Pepper

Preparation

Preheat oven to 375ºF.

Cut the tomatoes in half lengthwise and scoop out the insides with a spoon or a melon baller if you have one. Lay them, cut side down, on a double layer of paper towels while you make the stuffing.

Thoroughly combine gluten-free bread crumbs, goat cheese, basil, pine nuts, olive oil, salt, and pepper in a medium bowl.

Turn the tomato halves over and blot the insides with clean paper towels to remove excess moisture. Fill the tomato halves with about ¼ cup of the stuffing, pressing down slightly to compact it, and lay them in a shallow casserole dish.

Spray the tops with 1 or 2 squirts of olive oil cooking spray and bake on the middle rack of the oven for 20–25 minutes until tops are golden brown and crisp.

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