Tomatoes Provencal
Tomatoes Provencal are stuffed tomatoes, heirloom or otherwise, made with bread crumbs, cheese, herbs, and olive oil. So simple. So spectacular.
Ingredients
- 4 medium to largish (2 lbs) ripe heirloom tomatoes, halved crosswise
- Olive oil
- Salt
- 2 slices day-old bread, (about 1-inch or 24-mm 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, preferably organic
- 3/4 cup aged Parmesan cheese, grated
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 475°F (246°C). Line a rimmed baking sheet with parchment paper.
- Arrange the tomatoes on the prepared baking sheet, cut-side up. Drizzle 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.
- Meanwhile, place the bread in a food processor and pulse to create fine crumbs. Add the herbs, lemon zest, Parmesan, and olive oil and pulse to combine.
- 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.
Nutrition
Serving: 1portion | Calories: 230kcal | Carbohydrates: 13g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 374mg | Fiber: 3g | Sugar: 4g