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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.
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Tomatoes Provencal
Makes twelve servings
Ingredients
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
salt
pepper
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Preheat the oven to 375 degrees Fahrenheit. Line a deep, oven safe baking dish with foil (helps with the cleanup at the end!).
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Take out the top core of the tomatoes, cut them in half and place them in the baking dish.
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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.
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Spoon the mixture generously over the tomatoes.
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Then, drizzle olive oil over the top.
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Bake for approximately 30-40 minutes, or until the breadcrumbs are golden brown on the top. The tomatoes can be served warm or cold.
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