Gluten Free Tomatoes Provencal
Serves: 6 servings
  • 6 large, firm, plum or Roma tomatoes
  • 1 cup gluten-free bread crumbs (preferably homemade)
  • 5 ounces crumbled goat cheese (heaping ½ cup)
  • 1 cup loosely packed basil leaves (1/2 ounce), roughly chopped or 1 teaspoon herbs de Provence (dried savory seasoning)
  • ½ cup pine nuts, toasted
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Pinch of pepper
  • Olive oil cooking spray
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Thoroughly combine the gluten-free bread crumbs, goat cheese, basil, pine nuts, olive oil, salt, and pepper in a medium bowl.
  4. 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.
  5. 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 the tops are golden brown and crisp.
Recipe by Queen of My Kitchen at