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Tomatoes Provencal Recipe

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This recipe for Tomatoes Provencal is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large ripe tomatoes, cut in half, seeded and drained
2 good sized cloves of garlic, minced
6 fresh basil leaves, minced, or 1/4 teaspoon dried oregano or thyme
1/4 cup minced parsley
1/2 cup or more fine fresh bread crumbs (dry can also be used)
2 tablespoons olive oil
Directions:
Directions:
Set oven to 400 degrees and place rack so pan will be in upper third of oven. Combine garlic, parsley, basil, fresh bread crumbs and oil. If using dry breadcrumbs, saute garlic and breadcrumbs in oil until light golden, then add basil and parsley. Put tomato halves, cut side up, on an oiled baking dish. Distribute crumb mixture on top of tomato halves, and drizzle with a little extra olive oil if desired. Bake for 15 minutes; crumbs should be go golden.

Note: crumb mixture may be sautéed before putting on tomatoes.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20-25 minutes
Personal Notes:
Personal Notes:
Pronounced with a soft "c". In the summer when ripe tomatoes and basil are plentiful, my father often made these for supper. They are a little unusual and delicious.

 

 

 

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