Provencal tomatoes
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...
Servings: 4
Calories: 178kcal
Ingredients
- 4 medium tomatoes ripe, round and firm
- 1/2 cup whole wheat bread crumbs
- 1/4 cup Parmesan cheese freshly grated
- 2 tbsp garlic pressed or finely chopped
- 1/4 cup parsley finely chopped
- 1/4 tsp salt
- 1/4 tsp Freshly ground black pepper
- 4 tbsp extra virgin olive oil divided
Instructions
- 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)
- Cut the tomatoes 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.
- 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.
Notes
If whole wheat panko breadcrumbs are the only option available, blend them briefly for a smoother texture—unless you prefer the crunch. In a pinch, plain breadcrumbs work too.
Nutrition
Calories: 178kcal | Total Carbohydrate: 12g | Protein: 4g | Total Fat: 13g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 347mg | Potassium: 63mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin A: 365IU | Vitamin C: 6.3mg | Calcium: 111mg | Iron: 1.1mg | Includes Added Sugar: 0g