Tomatoes Provençale

Randy Mayor; Lydia DeGaris-Pursell

Garlic, tomatoes, and olive oil permeate Provençale cuisine. Here, they combine in a dish that pairs tender roasted tomatoes with a crisp breadcrumb topping.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 35%
  • Fat: 2.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.3g
  • Carbohydrate: 10.8g
  • Fiber: 2.4g
  • Cholesterol: 2mg
  • Iron: 1.2mg
  • Sodium: 234mg
  • Calcium: 60mg

Ingredients

  • 8 tomatoes (about 8 ounces each)
  • 1/2 teaspoon salt, divided
  • 1 (1/2-ounce) slice sourdough bread
  • 6 tablespoons chopped fresh parsley
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 garlic cloves, minced
  • 2 teaspoons extra-virgin olive oil
  • Cooking spray
  • 1/4 teaspoon black pepper
  • Thyme leaves (optional)

Preparation

  1. Preheat oven to 400°.
  2. Cut tops off tomatoes; discard. Carefully seed tomatoes, leaving shells intact. Sprinkle the cut sides of tomatoes with 1/4 teaspoon salt. Place tomatoes, cut sides down, on several layers of paper towels; drain for 15 minutes.
  3. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, 6 tablespoons parsley, cheese, and garlic in a small bowl.
  4. Heat the oil in a large nonstick skillet over medium-high heat. Place the tomatoes, cut sides down, in pan, and saute for 5 minutes. Remove pan from heat; turn the tomatoes over. Spoon about 2 tablespoons breadcrumb mixture over each tomato. Spray the breadcrumb mixture with cooking spray, and sprinkle with 1/4 teaspoon salt and pepper. Wrap the handle of the pan with foil. Bake at 400° for 30 minutes or until the breadcrumb mixture browns. Garnish with thyme leaves, if desired.
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