Here’s a great way to use late summer’s bumper crop of tomatoes. Seasoned with the characteristic herbs of Provence, this recipe for Baked Tomatoes Provençal can easily double if you have a surplus of tomatoes.
- 4 medium-large ripe, firm tomatoes
- 2 large slices whole-grain bread
- 3 to 4 basil leaves, minced
- 1 tablespoon fresh oregano leaves, or 1 teaspoon dried
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried
- 1 clove garlic, minced, optional
- 4 to 6 cured black olives, pitted and finely chopped, optional
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper to taste
Preheat the oven to 375 degrees.
Cut the tomatoes in half. Scoop out just the seedy pulp, and reserve it for another use. Arrange the tomatoes in a shallow baking dish large enough to hold them securely.
Process the bread in a food processor until it is reduced to fine crumbs. Combine the crumbs in a mixing bowl with the herbs, and optional garlic and black olives.
Sprinkle in the olive oil to coat the mixture evenly, then stir together. Season gently with salt and pepper, then divide the crumb mixture evenly atop the tomato halves.
Bake for 15 to 20 minutes, or until the tomatoes are tender but still retain their shape. Serve warm or at room temperature.
- Explore lots more summer tomato recipes.
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