Tomates Farcies

Directions

1. 1
   Preheat the oven to 400 F.
2. 2
   Cut the tops off of each tomato and reserve the top.
3. 3
   It will become a little hat, or as the French say, le chapeau.
4. 4
   Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh.
5. 5
   Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out.
6. 6
   Mix together all the other ingredients except the olive oil by hand until combined.
7. 7
   Place the stuffing in each tomato, sprinkle with Gruyere, cover with the cut tomato slice and drizzle a little extra olive oil on top.
8. 8
   Sprinkle with salt and pepper.
9. 9
   Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving.