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Tomatoes Provencal


4 large plum tomatoes
Olive oil for brushing tomatoes
¼ cup fresh bread crumbs
3 tbsp freshly grated Parmesan
2 tbsp minced parsley leaves
1 small garlic clove, minced
Salt and pepper


Halve the tomatoes horizontally and trim the ends so that they will stand level, cut side up. Brush them all over with the oil and bake them, cut side up, on a baking sheet in the middle of a preheated 325° oven for 20 minutes.
In a small bowl combine the remaining ingredients with salt and pepper to taste and divide the mixture among the tomatoes. Drizzle oil over the tomatoes and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the topping is golden brown.

George Christidis