Gluten-Free Tomatoes Provencal

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.