French Main Dishes

TOMATES À LA PROVENÇALE

  by Karine B.

This is a good thing to do in the summer when tomatoes are at their best. You can eat them right away or you can freeze them and eat them in the winter.

Ingredients

• 2 ripe but firm tomatoes (about 1 lb.)
• kosher salt
• 1/4 c. dried bread crumbs
• 2 tbsps. chopped fresh parsley (or basil)
• 2 tbsps. olive oil, preferably extra virgin
• 1 tsp. finely chopped garlic
• freshly ground black pepper
• 3 Tbl. butter

Heat the oven to 350 degrees. Core the tomatoes and cut them in half crosswise. Gently squeeze out the seeds. Set them, cut side down, in a colander to drain for 5 to 10 minutes. Combine the bread crumbs, parsley, olive oil, and garlic in a small bowl. Mix with a fork until well blended.

Season to taste with pepper. Place the tomatoes, cut side up, in a baking dish in which they fit comfortably. Divide the topping evenly among the tomatoes. Salt lightly. Dot with small dabs of butter. Bake until the tomatoes are soft and the topping is golden brown, about 50 minutes. Transfer carefully to serving plates. Serve hot or at room temperature. Those tomatoes go well couscous grain or rice. They are delicious with any meat!

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