Tomato provencal

Yield: 1 servings

Measure Ingredient
2 \N Ripe but firm tomatoes; (about 1 pound)
\N \N Kosher salt
¼ cup Dried bread crumbs
2 tablespoons Chopped fresh basil
2 tablespoons Olive oil; preferably extra
\N \N ; virgin
1 teaspoon Finely chopped garlic
\N \N Freshly ground black pepper

Heat the oven to 350 degrees. Core the tomatoes and cut them in half crosswise. Gently squeeze out the seeds. Sprinkle the cut sides of the tomato with salt and set them, cut side down, in a colander to drain for 5 to 10 minutes. Combine the bread crumbs, basil, 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. The tomatoes may be prepared to this point up to 1 day in advance. Bake until the tomatoes are soft and the topping is golden brown, about 25 minutes. Transfer carefully to serving plates. Serve hot or at room temperature.

Blue Collar Food: Easy Home Cooking for Hardworking People by Two Really Nice Guys by Chris Styler and Bill Hodge (William Morrow and Company, Incup, copyright 1994 by Christopher Styler and William Hodge).

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Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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