Tomatoes Provencal
Ingredients:
2 large, ripe tomatoes
3 cloves garlic, crushed
1 cup breadcrumbs
1 tbsp fresh, finely chopped parsley
1 small onion, finely chopped
1 1/2 tsp fresh or dried thyme
salt and pepper
3 tbsp olive oil
Directions:
Preheat the oven to 400 degrees. Wash the tomatoes and cut in half horizontally. Mix together the garlic, breadcrumbs, parsley, onion, thyme, salt, and pepper. Spread about 1 tbsp of the breadcrumb mixture onto each tomato half. Spread about 1tbsp of the oil evenly in a small ovenproof dish and arrange the tomatoes, cut side up. Drizzle with the remainder of the oil. Bake for 15-20 minutes. Serve either hot or cold.
from “The Vegetable Market Cookbook” by Robert Budwig
Ingredients:
2 large, ripe tomatoes
3 cloves garlic, crushed
1 cup breadcrumbs
1 tbsp fresh, finely chopped parsley
1 small onion, finely chopped
1 1/2 tsp fresh or dried thyme
salt and pepper
3 tbsp olive oil
Directions:
Preheat the oven to 400 degrees. Wash the tomatoes and cut in half horizontally. Mix together the garlic, breadcrumbs, parsley, onion, thyme, salt, and pepper. Spread about 1 tbsp of the breadcrumb mixture onto each tomato half. Spread about 1tbsp of the oil evenly in a small ovenproof dish and arrange the tomatoes, cut side up. Drizzle with the remainder of the oil. Bake for 15-20 minutes. Serve either hot or cold.
from “The Vegetable Market Cookbook” by Robert Budwig
