Recipe: Tomatoes Provencal

Credit: Flickr / Island Vittles

When juicy, ripe tomatoes are abundant, serve them a la provencal as a side or appetizer

A great recipe for tomatoes provencal brought to you by Chad Robertson, the author of Tartine Bread, published by Chronicle Books (2010)

BC Pinot Gris combines with the sweet luscious abundance of heirloom tomatoes. Try as many varieties as you can before they are gone.



Ingredients

• 4 medium-large ripe heirloom tomatoes 
 (about 2 lbs.), halved crosswise

• Olive oil

• Salt



Bread Crumbs:


• 2 slices day-old bread, each about 1-inch thick

• 1 Tbsp. herbes de Provence

• Grated zest of 1 lemon 

• 3/4 cup grated aged Parmesan cheese

• 3 Tbsp. olive oil



Instructions

1. Preheat the oven to 475°F.
2. Arrange the tomatoes on a baking sheet, cut side up.
3. Spoon olive oil onto each tomato half and season with salt.
4. Bake until the tops start to caramelize slightly, about 15 minutes.
5. Meanwhile, to make the bread crumbs, put the bread slices in a food processor and pulse to fine crumbs.
6. Add the herbs, lemon zest, Parmesan and 3 Tbsp. olive oil and pulse to combine.
7. Remove the tomatoes from the oven and spoon generous amounts of the crumbs onto the tomato halves.
8. Return tomatoes to oven and bake until the crumbs are well toasted, about 15 minutes.

Serves 4-6.


Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.