Tomato Provencale

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Tomato Provencale

 

3 tablespoons olive oil

4 medium tomatoes, halved horizontally

salt and freshly ground pepper

6 cloves garlic, minced

1/2 cup fresh bread crumbs

1/4 cup minced parsley

2 tablespoons chopped fresh basil

 

Heat 1 tablespoon of the oil in a skillet over high heat or on a hot grill. When

oil is nearly smoking, add tomatoes, cut side down. Lightly brown, then turn and

cook just enough to heat them through (less than a minute). Remove from heat and

place, cut side up, in oven-proof dish. Sprinkle with salt and pepper. Keep

warm.

Heat 1 tablespoon of the oil in small skillet; gently saute garlic until tender

but not browned. Sprinkle tomatoes with garlic, bread crumbs, parsley and basil.

Drizzle lightly with remaining olive oil. Run under preheated broiler; remove

when bread crumbs begin to brown. Serve warm or at room temperature.

Makes 4 servings.