Tomatoes Provencal

By SallySmo

Ingredients

• 4 medium to largish ripe heirloom tomatoes (about 2 pounds total), halved crosswise
• Olive oil
• Salt
• 2 slices (about 1 inch thick) day-old bread, store-bought or homemade
• 1 tablespoon herbes de Provence (a blend of dried herbs typically comprising some blend of thyme, basil, fennel, lavender, savory and/or marjoram)
• Grated zest of 1 lemon
• 3/4 cup aged Parmesan cheese, grated
• 3 tablespoons olive oil

Preparation

Step 1

Preheat the oven to 475°F (246°C).

Arrange the tomatoes on a rimmed baking sheet, cut-side up. Spoon a little olive oil onto each tomato half and season with salt. Bake until the tops of the tomatoes start to caramelize slightly, about 15 minutes.

Meanwhile, place the bread in a food processor and pulse to fine crumbs. Add the herbs, lemon zest, Parmesan, and olive oil and pulse to combine.

Remove the tomatoes from the oven and spoon the crumbs generously onto the tomato halves. Bake until the crumbs are well toasted, about 15 minutes. Serve warm.

-Leites Culinaria