Just The Recipe - Tomatoes Provencale

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Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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French

Tomatoes Provencale

Created by Chuck,

Description

These baked tomatoes with a breadcrumb topping are intensely flavored, sweet and delicious.

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Considerations

Serves

1 large tomato, halved
salt and pepper
3 tablespoons fine dry breadcrumbs
1 teaspoon chopped parsley
1/2 clove garlic, crushed
1 tablespoon olive oil

Methods/steps

1. Preheat oven to 450.

2. Gently press tomato halves to remove seeds and water. Season with salt and pepper. Mix bread crumbs, parsley and garlic together and spread tops of tomatoes with mixture. Sprinkle with olive oil and place on a baking dish. Bake at 450 or broil for 10-15 minutes until tomatoes are soft and the tops browned.

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