Tomatoes Provençale
15m prep 50m cook 1h 5m ready
Ripe tomatoes are halved, topped with a herbed breadcrumb and Parmesan mixture, then baked until golden and tender. A simple Provençal side dish.
Ingredients
- ½ cup fresh bread crumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 garlic cloves, finely chopped
- 2 teaspoons olive oil
- 4 firm-ripe medium slicing tomatoes
- Salt and black pepper
- Olive oil
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup fresh bread crumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 garlic cloves, finely chopped
- 2 teaspoons olive oil
- 4 firm-ripe medium slicing tomatoes
- Salt and black pepper
- Olive oil
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly oil a 13 × 9-inch baking dish. Combine in a small bowl: ½ cup fresh bread crumbs; 2 tablespoons grated Parmesan; 2 tablespoons chopped parsley; 2 tablespoons chopped basil; 2 garlic cloves, finely chopped; 2 teaspoons olive oil
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Step 2.
Halve crosswise, then gently squeeze the seeds from: 4 firm-ripe medium slicing tomatoes
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Step 3.
Arrange cut side up in the baking dish and season to taste with: Salt and black pepper
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Step 4.
Spoon the bread crumb mixture over the tomatoes, gently patting it into a dome on each. Drizzle over the tops: Olive oil
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Step 5.
Bake until the bread crumbs are golden and the tomatoes are softened, about 50 minutes.
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