Friday, November 2, 2012

Tomatoes Provencal

We are winding down on fresh, beautiful tomato season.  As most of you know, raw tomatoes are not something that I love.  Actually, they are not something that I even eat.  Once they get some heat on them, I will gobble up tomatoes happily.  This recipe fits the bill for me quite nicely.  Garlicy, herbed breadcrumbs toasted atop a pump tomato make for the perfect side dish to almost any meal.  This side dish is wonderful for this time of year when we are still getting the last of the in-season tomatoes, but they aren't quite as great as the ones from the height of summer.  The roasting brings out all of their flavor and makes the melt in your mouth.  I suggest making this side dish for a meal where you are already roasting something (chicken, fish, pork) in the oven so you can slip this in at then end of cooking and be good to go when it is time to serve dinner.
Tomatoes Provencal
3 small tomatoes
1/4 cup Panko breadcrumbs
1/4 cup Parmesan cheese
1 Tbs. herbs de Provence
1/2 tsp. garlic powder
1/4 cup olive oil
1.  Using a paring knife, remove the stem.  Then cut the tomatoes in half length-wise.
2.  Mix together the topping by combining cheese, breadcrumbs, herbs, garlic powder, and oil.
I used garlic oil that my cousin gifted me, for extra garlic goodness.
3.  Top the tomatoes evenly with the breadcrumb mixture.  Really load it on. and then bake at 375 for 15-20 minutes, until the breadcrumbs are browned slightly.

One Year AgoGrilled Prime Rib a la Dad
Two Years AgoRoasted Tomato Bisque

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