Provençal tomatoes

Yield: 6 servings as a side dish

A simple side dish with tomatoes. Serve simply with a green salad or as an accompaniment to grilled fish or meat.

Ingredients:

• 40 grams fine white breadcrumbs
• 40 grams Parmesan, finely grated; Ulrike Pecorino
• 2 teasp. thyme leaves, finely chopped
• 2 cloves garlic, minced
• salt and freshly ground black pepper
• 6 Medium-sized tomatoes; Ulrike: 500 g tomatoes, 12
• 2 tablesp. olive oil

Instructions

1. Preheat the oven to 180 °C/350 °F/gas mark 4.
2. 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 tomatoes 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. Serve Provençal tomatoes

total time: 1 h
preparation time: 15 minutes
cooking/baking time: 30 minutes