Baked Provençal Tomatoes
As my appreciation for Tomatoes evolves, I like when I see recipes that dress them up a bit. So far, I quite like the seasoned breadcrumb mix on top – as seen in one of my favourite creations, Polenta with Parmesan and Parsley, Mozzarella and Tomato. Today’s recipe is a classic French dish that I adapted very slightly from Laura Calder’s version. This is an easy and beautiful side dish that goes wonderfully well any meat, I think. Chicken, Fish, Lamb, Beef…its a great side or even an appetizer if presented a certain way.
I could totally see myself going on a culinary expedition to France to learn about the food and culture. That’s one of the reasons I like watching French Food at home. Laura not only shares regional recipes, she also shares a little bit of history and culture that surrounds a certain dish or style of cooking. I’ve seen so many adaptations of this dish. Herbs de Provence has been used in the breadcrumb mix, as well as parmesan. But I liked the simplicity as well as flexibility of this version. I’m sure I’ll be making it with Parmesan or Gruyère at some point. Cheese is my friend.
|Baked Provençal Tomatoes||
- 3 Tomatoes, halved
- 2 Cloves Garlic, finely minced
- 1/2 Cup Breadcrumbs
- 1/2 Cup Parsley, chopped
- Salt & Pepper
- Olive Oil
- Preheat oven to 400F
- Lightly grease a rimmed baking tray
- Place each half of Tomato on the baking tray, cut side up
- In a small bowl, combine breadcrumbs, garlic, parsley, salt and pepper
- Sprinkle evenly on all 6 halves
- Sprinkle with olive oil
- Bake for about 15 minutes or until the breadcrumbs are golden brown
- Add 2Tsp Thyme, 2 Tsp Basil, 4 Tbsp Parmesan
- Add 1 Scallion – finely chopped, 4 Tbsp Gruyère, 1 Tsp Thyme, 1 Tsp Basil
Dressed up nicely as a salad or appetizer. Its great on its own.
Its classic, its beautiful, its healthy and most of all… its FANCY looking!
Have a wonderful weekend and Happy Mother’s Day to my very special and wonderful Mom and all the amazing Mothers out there.