provencal tomatoes

before being baked
 I took a trip to the farmer’s market this past weekend and picked up some gorgeous tomatoes.  Almost too pretty to eat.  These are nothing like the spongy, flavorless “tomatoes” that I find at the grocery store — these are juicy and bursting with flavor. This means that they only need simple treatment to be turned into a fabulous, healthy meal.
These provencal tomatoes are perfect for a light and refreshing summer dinner. They are a great side, but also make a stellar meal when served with some crusty bread to soak up all the juices. I took my beautiful, flavor-bursting tomatoes from the market, and filled them with aromatic provencal flavored breadcrumbs, garlic, and freshly grated Parmesan cheese. 
What is your favorite summer vegetable?
With love, 
Erica

Ingredients

  • 4 tomatoes
  • salt and pepper
  • 1 lemon
  • 1/3 cup fresh rosemary, thyme and basil
  • 2 cloves garlic (minced)
  • 1/2 cup breadcrumbs
  • 1/3 cup parmesan cheese (grated)
    after being baked

Preheat the oven to 350 degrees F. Slice the tops off the tomatoes and scoop out a little bit of the center of each. Arrange the tomatoes in a casserole dish and sprinkle them with salt, pepper, and a squeeze of fresh lemon juice.
In a separate bowl, mix together the breadcrumbs, herbs, garlic, and parmesan. Sprinkle the mixture evenly over each tomato. Drizzle the tomatoes liberally with olive oil.
Bake for 15 minutes. Broil for 2 minutes, or until golden brown.

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