- Calories 73
- Caloriesfromfat 35%
- Fat 2.8g
- Satfat 0.8g
- Monofat 1.2g
- Polyfat 0.4g
- Protein 3.3g
- Carbohydrate 10.8g
- Fiber 2.4g
- Cholesterol 2mg
- Iron 1.2mg
- Sodium 234mg
- Calcium 60mg
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.
How to Make It
Step 1
Preheat oven to 400°.
Step 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.
Step 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.
Step 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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karenfar's Review
Good, simple and quick. A very nice accompaniment to almost any dinner. I had romas in the frig so I halved each for 2 halves per person. Worked great.
rstarrlemaitre's Review