Recipe courtesy of Melissa d'Arabian
Episode: Bargain Brunch
Print
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 4 Roma tomatoes, halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon herbes de Provence
  • 1/4 cup plain bread crumbs

Directions

In a medium saute pan heat 2 tablespoons olive oil. Cut the tomatoes in half lengthwise and salt and pepper the cut surfaces. Place the tomatoes cut-surface up, in the pan, and cook the tomatoes for 3 minutes. Add the garlic, and flip the tomatoes so the cut surface is facing down, and cook another 2 minutes. Remove the tomatoes and set aside. Add the bread crumbs and herbes de Provence to the pan and saute, stirring, for 2 minutes, or until the crumbs are coated, adding a tablespoon more oil, if necessary.

Meanwhile, preheat the broiler to high. Line a baking sheet with foil and place the tomatoes cut-side up on the foil. Divide the crumbs among the tomato halves. Broil for 1 minute and serve.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Slow Lamb with Baked Provencal Tomatoes

Recipe courtesy of Laura Calder

Eel Provencal

Recipe courtesy of Ed O'Neill

Slow Provencal Lamb

Recipe courtesy of Laura Calder

Provencal Vegetable Bake (Tian Provencal)

Recipe courtesy of Rachel Khoo

Stuffed Tomatoes

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Roasted Tomatoes

Recipe courtesy of Michael Chiarello

Tango Tomatoes

Recipe courtesy of Ingrid Hoffmann

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

On TV

So Much Pretty Food Here