marmalady
Executive Chef
TOMATOES PROVENCALE
6 servings
6 firm tomatoes,cored,halved horizontally, seeds & pulp removed
3T olive oil
3 cloves chopped garlic
2 cups fresh breadcrumbs
1 tsp. crushed fennel seed
¼ cup minced fresh herbs - basil, sage, rosemary, mint
salt/pepper
Heat oven to 425. Sprinkle cut side of tomatoes with salt. Place tomatoes cut side down on rack and let stand 15 minutes.
Heat oil in skillet; add garlic and fennel seed, saute 1 minute; add breadcrumbs and saute til crisp - do not brown. Season w/salt and pepper. Mix in herbs.
Arrange tomatoes cut side up, in large baking dish; fill with breadcrumb mixture. Bake til tomatoes soften and crumbs are deep golden brown, about 15 minutes.
6 firm tomatoes,cored,halved horizontally, seeds & pulp removed
3T olive oil
3 cloves chopped garlic
2 cups fresh breadcrumbs
1 tsp. crushed fennel seed
¼ cup minced fresh herbs - basil, sage, rosemary, mint
salt/pepper
Heat oven to 425. Sprinkle cut side of tomatoes with salt. Place tomatoes cut side down on rack and let stand 15 minutes.
Heat oil in skillet; add garlic and fennel seed, saute 1 minute; add breadcrumbs and saute til crisp - do not brown. Season w/salt and pepper. Mix in herbs.
Arrange tomatoes cut side up, in large baking dish; fill with breadcrumb mixture. Bake til tomatoes soften and crumbs are deep golden brown, about 15 minutes.
