Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs) Recipe

Ingredients (11)

• 1/2 cup plus 3 tablespoons extra virgin olive oil, divided
• 6 large, firm tomatoes, halved crosswise
• 4 to 6 ounces rustic white bread (such as ciabatta), torn into large pieces (about 1 quart)
• 1 cup plus 1/4 cup grated Gruyere cheese, divided
• 1 small shallot, peeled and finely chopped (about 2 tablespoons)
• 2 medium cloves garlic, chopped (about 2 teaspoons)
• 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