Travel to Provence without leaving your kitchen... This side dish is simple enough for a weeknight dinner, or you can fancy it up by calling it Tomates à la Provençale to impress your guests...
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Preheat the oven to 400 deg F.
Lightly oil a baking dish large enough to accommodate 8 tomato halves laid next to each other (depending on the size of your tomatoes, a 8 x 8" dish is roughly the right size)
Remove the core from the tomatoes and cut them in half crosswise. Over a bowl, gently remove the seeds from the cavities using your fingers.
Arrange tomato halves in the baking dish cut side up. If any halves are wobbly or tilted, trim a bit off the bottom so that they sit flat in the dish. Season with a pinch of salt and freshly ground pepper.
In a bowl, mix together the bread crumbs, cheese, garlic, parsley, salt and pepper. Add 2 tablespoons of olive oil and toss well.
Spoon the seasoned crumbs into the tomato halves, pushing down into the cavities and mounding on top. Drizzle the rest of the olive oil over the top.
Bake for 20 minutes, or until the topping has browned and the tomatoes are hot but still keep their shape. Serve hot.
Calories: 178kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 347mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 6.3mg | Calcium: 111mg | Iron: 1.1mg