In the south of France, beautiful large ripe tomatoes are often stuffed with herbs and bread crumbs, then served with grilled fish. Here, the tomatoes are wood-roasted for added flavor. You can play with other herbs such as dill or marjoram in the stuffing.

　　

Ingredients

serves 8 as a side dish

　　8 large, firm tomatoes

　　Kosher salt

　　1 1/2 cups coarse fresh bread crumbs

　　6 tablespoons chopped fresh flat-leaf parsley

　　2 tablespoons fresh thyme leaves, plus thyme sprigs for garnish

　　1/4 cup grated Parmesan cheese

　　4 cloves garlic, blanched (page 192) and minced

　　2 tablespoons capers, drained and rinsed

　　Freshly ground black pepper

　　1/4 cup olive oil

　　

Step 1

Prepare a medium-hot fire (400° to 425°F) in a wood-fired oven or grill.

　　

Step 2

Cut the tops off the tomatoes and discard. Using a teaspoon or your finger, carefully seed the tomatoes, leaving the shells intact. Lightly salt the interior of the tomatoes. Place the tomatoes, cut side down, on paper towels to drain for 15 minutes.

　　

Step 3

Combine the bread crumbs, parsley, the 2 tablespoons thyme, the cheese, minced garlic, and capers in a small bowl. Add salt and pepper to taste.

　　

Step 4

Heat the olive oil over medium heat in a terra-cotta dish or skillet large enough to hold all the tomatoes.

　　

Step 5

Place the tomatoes, cut side down, in the dish or skillet and roast for 5 minutes. Remove from the heat and turn the tomatoes cut side up. Spoon 2 to 3 tablespoons of the bread-crumb mixture into each tomato and mound it on the top.

　　

Step 6

Spray the topping with cooking spray and lightly salt. Bake for 30 minutes or until the topping is browned. Garnish with thyme and serve.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.