Tomates a la provencale

Yield: 8 Servings

Measure Ingredient
8 Firm ripe tomatoes,
Cored and halved crosswise
Salt
Freshly ground black pepper
8 Cloves garlic
¾ cup Fresh bread crumbs
Handful fresh parsley
3 tablespoons Extra virgin olive oil

Arrange the tomatoes, cut side up, in a baking dish. Do not seed or drain.

Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the breadcrumbs and parsley and scatter over the tomatoes. Drizzle on the olive oil.

Bake, uncovered, at 400#161#F, until the tomatoes are soft, browned and sizzling, about 1 hour. Serve immediately.

Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@...

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