Tomatoes Provencal

This is just one of my favorite ways to have tomatoes. I did have a "few" left from making sauce and tomato juice on the weekend. Parsley, garlic, and tomato are a timeless combination.

Serves about 4
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4 medium or 8 small firm, ripe tomatoes
3-4 cloves of garlic - to taste
1 cup parsley leaves, preferably flat-leaf
3 tablespoons chopped basil
3/4 cup bread crumbs made from day-old homemade bread
Salt and pepper
Extra virgin olive oil

Preheat oven to 400 degrees F. Lightly oil a gratin dish. Cut tomatoes in half around their equators and gently remove the seeds with your fingertips. Chop the garlic, parsley, and basil together, then mix them with the bread crumbs and season well with salt and pepper. Lightly fill the tomatoes with this mixture, set them in the gratin dish, and drizzle olive oil generously over their tops. Bake for 30 minutes. They'll be soft, so remove them carefully from the dish.

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