Classic French Tomatoes Provencal Recipes

TOMATOES PROVENCAL

This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Number Of Ingredients 7

Tomatoes Provencal image

Steps:

Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
Arrange tomatoes, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 4 g, Protein 9 g

Ingredients

1 1/2 cups fresh plain breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely grated lemon zest
Leaves from a few sprigs fresh thyme
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 large tomatoes cut into 1/2-inch slices

PROVENCAL TOMATOES

Provided by Ina Garten

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

Provencal Tomatoes image

Steps:

Preheat the oven to 400 degrees F.
Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

Ingredients

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

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