Tomates A La Provencale (Baked Tomatoes)
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8(about 2 pounds) ripe, round tomatoes, cored and halved
- Salt and freshly ground black pepper to taste
- 8cloves garlic, peeled
- ¾cup freshly ground bread crumbs
- A handful fresh, flat-leaf parsley, finely minced
- 3tablespoons extra-virgin olive oil
Nutritional analysis per serving (8 servings)
260 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 25 grams sugars; 10 grams protein; 2161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Arrange the tomatoes, cut side up, in a large baking dish. (Unless the tomatoes are exceptionally watery, do not seed or drain them; they will better hold their shape and the natural juices will mingle nicely with the garlic and herbs.) Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the bread crumbs and parsley, and scatter the mixture over the tomatoes. Drizzle them with oil.
- Step 3
Bake, uncovered, for one hour, or until the tomatoes are soft, browned and sizzling. Serve immediately.
Private Notes
Comments
Patricia Wells. I've loved so many of her recipes over the years. This one is also great, except that I think 1 hour is too long. Try 45 min for a slightly firmer texture.
I still have the original NY Times Magazine printout from Sept. 13, 1987. Wonderful recipe! It was served with Gigot a la Provencal and Gratin de Pommes de Terre (Leg of lamb with potato gratin). Impressed my future husband at the time with our first dinner prepared by me! Have made since separately and many times as an addition for Christmas dinner!
I do too!
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