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Tomatoes Provençal

Yield Makes 5 servings
Notes: Serve with grilled fish, chicken, or beef.


  • 5 firm-ripe tomatoes (each 2 1/2 in. wide; about 1 3/4 lb. total)
  • 2 tablespoons olive oil
  • 3/4 cup coarse fresh French bread crumbs
  • 1 clove garlic, peeled and minced
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh chervil or more parsley
  • Salt and pepper

Nutrition Information

  • calories 95
  • caloriesfromfat 57 %
  • protein 1.8 g
  • fat 6 g
  • satfat 0.8 g
  • carbohydrate 9.9 g
  • fiber 2 g
  • sodium 53 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse tomatoes, core, cut in half crosswise, and gently squeeze out seeds. Drain cut side down on towels.

  2. Pour 1 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When oil is hot, set as many tomatoes as will fit in a single layer, cut side down, in pan. Cook, turning once, until lightly browned on both ends, 6 to 8 minutes total. Set tomatoes, cut side up, in a shallow 2 1/2- to 3-quart casserole. Brown any remaining tomato halves.

  3. In a bowl, mix crumbs with remaining 1 tablespoon olive oil, garlic, parsley, basil, and chervil. Pat mixture evenly over tomatoes.

  4. Broil tomatoes 4 inches from heat until crumbs are golden, 4 to 6 minutes. Add salt and pepper to taste. Serve hot or warm.