Ingredients
- 40g fine white breadcrumbs
- 40g parmesan, finely grated
- 2 tsp thyme leaves, finely chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 6 medium-sized tomatoes
- 2 tbsp olive oil
PROVENCAL TOMATOES
Method
- Heat the oven to 180C
- In a small bowl, mix the breadcrumbs, parmesan, thyme and garlic, and season well
- Cut the tomatoes in half horizontally
- Heat the oil in a large frying pan over medium-high heat and put in the tomatoes cut-side down
- Fry for five minutes, until the tops of the toms start to caramelise a bit
- Remove from the pan and place cut-side up in a roasting tin; spoon any pan juices into the tomatoes
- Sprinkle the breadcrumb mix evenly over the top of the tomatoes and bake for 25-30 minutes, until the tomatoes are softened and the tops golden
Comments
A simple, slightly old-fashioned side dish, but none the worse for that. Serve simply with a green salad or as an accompaniment to grilled fish or meat. Serves six as a side dish.
Thanks to KAKANUI TASTY TREATS for providing the tomatoes used in the demonstration
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