Preparation:
Cut tomatoes in half. In large skillet, heat oil. Add tomatoes, cut side down, and cook for 10 minutes. Turn tomatoes and cook other side for 10 minutes. Remove tomatoes to baking dish. Reserve cooking oil. Salt and pepper tomatoes. Sprinkle with garlic and parsley.
Cover with bread crumbs. Sprinkle with reserved oil from skillet. Bake at 400F for 30 minutes, or until top is well browned. Serve hot.
Comments: "Tomatoes Provencal" is delicious served with red meat, especially with lamb.
With rice or an omelet, and a green salad, it makes a tasty Lenten or summer dinner.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
