Though this classic tomatoes Provençal recipe is often relegated to being a side dish, the magnificent array of heirloom tomatoes we enjoy every summer changes the rules and calls for this favorite to take a prominent place on the table.–Chad Robertson
LC Heirloom Heresy Note
Yes, we know, it can seem a shame to do anything with a proper tomato, especially an heirloom variety, aside from slurp it out of hand as you stand at the sink. But when you tire of that–and eventually you will–try this simple little number.
Tomatoes Provencal Recipe
- Quick Glance
- 10 M
- 40 M
- Serves 4 to 6
- 4 medium to largish (about 2 pounds total) ripe heirloom tomatoes, halved crosswise
- Olive oil
- 2 slices day-old bread (about 1-inch thick) store-bought or homemade
- 1 tablespoon herbes de Provence (a blend of dried herbs typically comprising some blend of thyme, basil, fennel, lavender, savory and/or marjoram)
- Grated zest of 1 lemon
- 3/4 cup aged Parmesan cheese, grated
- 3 tablespoons olive oil
- 1. To make the tomatoes Provençal, preheat the oven to 475°F (246°C). Line a rimmed baking sheet with parchment paper.
- 2. Arrange the tomatoes on the prepared baking sheet, cut-side up. Spoon a little olive oil onto each tomato half and season with salt. Bake until the tops of the tomatoes start to caramelize slightly, about 15 minutes.
- 3. Meanwhile, place the bread in a food processor and pulse to fine crumbs. Add the herbs, lemon zest, Parmesan, and olive oil and pulse to combine.
- 4. Remove the tomatoes from the oven and spoon the crumbs generously onto the tomato halves. Bake until the crumbs are well toasted, about 15 minutes. Serve warm.
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Tomatoes Provencal Recipe © 2010 Chad Robertson. Photo © 2010 Eric Wolfinger. All rights reserved.
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