Chef Ciara Meaney
2 Tbsp extra virgin olive oil
6 ripe tomatoes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
3 Tbsp minced herbs - Italian parsley, rosemary, oregano, thyme, culinary and chives
¼ cup Gruyere cheese, grated
¼ cup fresh bread crumbs
Preheat the oven to 375˚F.
Line a baking sheet with parchment paper and brush with olive oil. Core the tomatoes and slice them in half lengthwise. Trim the round side of the tomato half so that they have a flat surface to sit on. Season the top side with salt and pepper.
In a small bowl combine the garlic, herbs, cheese and breadcrumbs and mix with your hands to blend together. Place a mound of the mixture on top of each tomato half and then drizzle with a little additional olive oil.
Season the top with salt and pepper and arrange the top halves on the prepared baking sheet. Roast the tomatoes for about 30 minutes and then rotate the pan in the oven if needed and baste with any juices from the pan. Roast for another 15-20 minutes until the tomatoes are tender when pierced with the top of a knife. Serve warm.