Roasted Tomatoes Provencal
- Servings : 4
- Course : Side Dish
- Ingredient : Cheese
- Recipie Source : Cooking by Moonlight
Ingredients
- 6 large Italian plum tomatoes (Roma)
- Olive oil
- 1/2 c Italian-style seasoned bread crumbs
- 4 T grated Parmesan cheese
- 1 T minced fresh parsley
- 2 garlic cloves, minced
- Salt and pepper
Instructions
- 1. Preheat oven to 325 degrees
- 2. Halve the tomatoes horizontally, scoop out the center pulp and seeds, and place them in an oiled cake pan or rimmed baking sheet, cut sides up. Brush them all over with olive oil and bake them for 20 minutes.
- 3. Meanwhile, combine the bread crumbs, Parmesan, parsley, garlic, salt, and pepper in a small bowl. When the tomatoes are roasted, divide the bread crumb topping among the tomatoes.
- 4. Preheat the oven to broil.
- 5. Drizzle a little olive oil over the top of the tomatoes and broil them about 4 inches from the heat for 2 to 3 minutes, or until the topping is sizzling and golden brown.
Instructions
- 1. Preheat oven to 325 degrees
- 2. Halve the tomatoes horizontally, scoop out the center pulp and seeds, and place them in an oiled cake pan or rimmed baking sheet, cut sides up. Brush them all over with olive oil and bake them for 20 minutes.
- 3. Meanwhile, combine the bread crumbs, Parmesan, parsley, garlic, salt, and pepper in a small bowl. When the tomatoes are roasted, divide the bread crumb topping among the tomatoes.
- 4. Preheat the oven to broil.
- 5. Drizzle a little olive oil over the top of the tomatoes and broil them about 4 inches from the heat for 2 to 3 minutes, or until the topping is sizzling and golden brown.
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