Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half.
In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
Divide the breadcrumb mixture evenly over the tomatoes.
Drizzle the top of each tomato with 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 ¼ tsp 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
Cooking time is variable depending on the size of your tomatoes. Check frequently to ensure that the tomatoes are holding their shape.
This recipe easily multiplies to serve any size crowd. Can be cooked in an air fryer set to 375 degrees; cooking time will be 10-15 minutes.This recipe is best served hot and fresh from the oven. However, leftovers may be stored, covered, in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best results.Tomatoes Provencal isn't mean for long term storage in the freezer. Because of the unique cellular structure of tomatoes, they'll break down to a mush when frozen.