Tomatoes Provencal
- 4 medium or 8 small, firm, ripe tomatoes
- 3 to 4 garlic cloves to taste
- 1 cup parsley leaves, preferably flat-leaf
- 3 tablespoons chopped basil
- ¾ cup bread crumbs made from day-old bread
- Salt and freshly milled pepper
- Extra virgin olive oil
Instructions
- Preheat oven to 400 degrees. Lightly oil a gratin dish. Cut the tomatoes in half around their equators and gently remove the seeds with your fingertips.
- Chop the garlic, parsley, and basil together, then mix them with the breadcrumbs and season well with salt and pepper.
- Lightly fill the tomatoes with this mixture, set them in the gratin dish and thread olive oil generously over their tops. Bake for 30 minutes. They’ll be soft, so remove them carefully from the dish.
