Provençal Tomatoes

Ingredients

• 1/2 cup plus 3 tablespoons extra virgin olive oil, divided
• 6 large, firm tomatoes, halved crosswise
• 4 to 6 ounces rustic white bread, torn into large pieces
• 1 cup plus 1/4 cup grated Gruyere cheese, divided
• 1 small shallot, peeled and finely chopped
• 2 medium cloves garlic, chopped
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon zest from one lemon
• Kosher salt and freshly ground black pepper

Directions

1. Set a rack in the center of the oven and heat it to 400 degrees F. Coat an 11- by 13-inch glass baking dish with 1 tablespoon olive oil.
2. Get the tomatoes ready: With a small, sharp paring knife, run the blade around the inner edge of each tomato to free the seeds and gel. Holding the tomatoes over a large, deep bowl, use a tablespoon to carefully scoop out the seeds and flesh without tearing the shell. Check that the tomato halves rest evenly; if any wobble, trim a thin bit from the base with the paring knife so they sit straight in the baking dish. Arrange the tomato halves in the prepared dish.
3. Make the filling: Add the bread pieces to a food processor and pulse them into crumbs; you should end up with 2 cups. Add 1/2 cup Gruyere along with the shallot, parsley, thyme, red pepper, lemon zest, and salt and black pepper to taste, then pulse until mixed. Turn the processor on and pour 1/2 cup olive oil through the feed tube. Process just until the mixture begins to gather into small clumps.
4. Spoon the filling evenly into the 12 tomato halves, gently pressing it in place. Scatter the remaining Gruyere over the tops. Finish with the remaining 2 tablespoons olive oil, then bake until the stuffing rises a bit and turns golden and the tomatoes are just beginning to crack, about 40 minutes. Serve hot or at room temperature.