a la Provencale (Baked tomatoes with bread crumbs and garlic)
The side dish is similar to one you may have made many times.
The secret to this recipe is in the fresh bread crumbs.
They give a flavor and consistency you just won't get with the store-bought
variety, and the extra step is well worth the effort.
In fact, you may find yourself swearing off your old bread crumbs
and using fresh in all your recipes after you try this dish.
Cut the tomatoes in half crosswise and scoop out the seeds with a
spoon or your finger.
- 6 ripe tomatoes
- 3 to 4 slices slightly stale white bread (to make about 1 cup
of bread crumbs)
- 1/2 cup fresh parsley, finely chopped
- 1 Tbs finely chopped fresh basil, or 2 tsp dried basil
- A pinch of fresh or dried thyme
- 1 garlic clove, finely chopped
- Salt and freshly ground black pepper to taste
- 1/3 cup olive oil
Sprinkle the insides of the tomatoes with a little salt and place
them upside down on paper towels to drain for 10 to 15 minutes.
Process the slices of bread in a food processor or blender until
they are coarse in texture.
Do not over process them.
In a mixing bowl combine 1 cup of the bread crumbs, the parsley,
basil, thyme, garlic, olive oil, and salt and pepper to taste.
Fill each tomato half with about 2 tablespoons of the mixture, mounding
it a little in the center.
Place the tomatoes on a greased baking sheet and bake at 375F (190C)
for 20 minutes.
Serve them hot, or chill in the refrigerator for at least 1 hour
and serve cold. Serves 6.