Thursday, May 28, 2009

An Easy Accompaniment: Tomatoes Provencal

The prep for this dish is very quick; once it's assembled, just bake them for thirty minutes and they are ready! Personally, I'd serve this as a side item for steak or rack of lamb, or something equally robust.

Tomatoes Provencal
Makes twelve servings

6 on the vine tomatoes
1 cup of breadcrumbs
1/4 cup of finely chopped flat leaf parsley
1 clove of garlic
good extra virgin olive oil

Preheat the oven to 375 degrees Fahrenheit. Line a deep, oven safe baking dish with foil (helps with the cleanup at the end!).

Take out the top core of the tomatoes, cut them in half and place them in the baking dish.

Remove the stalks from the parsley. Finely chop the parsley and clove of garlic. Combine the parsley and garlic with the breadcrumbs, salt and pepper.

Spoon the mixture generously over the tomatoes.

Then, drizzle olive oil over the top.

Bake for approximately 30-40 minutes, or until the breadcrumbs are golden brown on the top. The tomatoes can be served warm or cold.