Provençal Tomatoes


Provençal Tomatoes
From the kitchen of Chef Tse
Serves 2
  • 2 cloves garlic, peeled and sliced
  • 1/2 cup flat leaf Italian parsley, roughly chopped
  • 1/2 cup Panko breadcrumbs
  • 2 teaspoons extra virgin olive oil
  • 3 medium tomatoes, cut in half horizontally
  • Salt and pepper 


  • Preheat oven to 450 degrees.
  • In a food processor, mix together garlic, parsley, breadcrumbs, olive oil, and a pinch of salt and pepper, until finely ground, about 45 seconds.
  • Spoon one heaping tablespoon of breadcrumbs onto cut side of each tomato and press lightly with back of spoon.
  • Reserve remaining breadcrumbs for another use.
  • Place tomatoes in an oiled 8x8 baking dish and bake 10 minutes.
  • Turn heat down to 400 degrees and bake another 10 minutes.
  • Remove tomatoes from oven and let cool 5 minutes.
  • Serve immediately.


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