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Tomatoes Provençal





Yields
Makes 5 servings

Notes: Serve with grilled fish, chicken, or beef.

 5 firm-ripe tomatoes (each 2 1/2 in. wide; about 1 3/4 lb. total)
 2 tablespoons olive oil
 3/4 cup coarse fresh French bread crumbs
 1 clove garlic, peeled and minced
 1 tablespoon chopped parsley
 2 tablespoons chopped fresh basil leaves
 1 tablespoon chopped fresh chervil or more parsley
  Salt and pepper
Step 1
1

Rinse tomatoes, core, cut in half crosswise, and gently squeeze out seeds. Drain cut side down on towels.

Step 2
2

Pour 1 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When oil is hot, set as many tomatoes as will fit in a single layer, cut side down, in pan. Cook, turning once, until lightly browned on both ends, 6 to 8 minutes total. Set tomatoes, cut side up, in a shallow 2 1/2- to 3-quart casserole. Brown any remaining tomato halves.

Step 3
3

In a bowl, mix crumbs with remaining 1 tablespoon olive oil, garlic, parsley, basil, and chervil. Pat mixture evenly over tomatoes.

Step 4
4

Broil tomatoes 4 inches from heat until crumbs are golden, 4 to 6 minutes. Add salt and pepper to taste. Serve hot or warm.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories95
% Daily Value *
Total Fat 6g8%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 53mg3%
Total Carbohydrate 9.9g4%

Dietary Fiber 2g8%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.