Provencal Tomatoes
3 tablespoons olive oil
4 Roma tomatoes, halved lengthwise
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon herbes de Provence
1/4 cup plain bread crumbs
4 Roma tomatoes, halved lengthwise
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon herbes de Provence
1/4 cup plain bread crumbs
Instructions:
In a medium saute pan heat 2 tablespoons olive oil. Cut the tomatoes in half lengthwise and salt and pepper the cut surfaces. Place the tomatoes cut-surface up, in the pan, and cook the tomatoes for 3 minutes. Add the garlic, and flip the tomatoes so the cut surface is facing down, and cook another 2 minutes. Remove the tomatoes and set aside. Add the bread crumbs and herbes de Provence to the pan and saute, stirring, for 2 minutes, or until the crumbs are coated, adding a tablespoon more oil, if necessary. Meanwhile, preheat the broiler to high. Line a baking sheet with foil and place the tomatoes cut-side up on the foil. Divide the crumbs among the tomato halves. Broil for 1 minute and serve.