Classic French Tomatoes Provencal

Classic French Tomatoes Provencal is an easy and beautiful side dish of oven roasted tomatoes topped with crispy breadcrumbs and herbs.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Preheat the oven to 400 degrees.
Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half.
2 medium tomatoes, salt, freshly ground black pepper
In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
2 slices day-old bread, 1 tablespoon chopped parsley, 1 garlic clove
Divide the breadcrumb mixture evenly over the tomatoes.
Drizzle the top of each tomato with olive oil.
2 teaspoon olive oil
Bake for 20-30 minutes or until the breadcrumb topping is golden brown and the tomatoes have softened.

Choose firm, ripe tomatoes that feel heavy for their size.
To make breadcrumbs from fresh bread, dry a few slices in the oven set to 350 degrees for a few minutes. Then process the dried bread for crumbs.
Substitute dried garlic and parsley if necessary. Use 1/4 teaspoon dried garlic powder and 1 teaspoon dried parsley in place of fresh.
Don't peel the tomatoes, the skin is necessary to help the tomatoes hold their shape while cooking
This recipe easily multiplies to serve any size crowd.