Broiled Tomatoes with Garlic and Herbs

Name: Broiled Tomatoes with Garlic and Herbs (Tomates à la Provençale)
Cuisine: France
Ingredients: 2 cloves garlic, finely chopped; 1 shallot, finely chopped; 3 medium to large tomatoes; 3 tablespoons extra-virgin olive oil; About ⅓ cup bread crumbs; 5 sprigs parsley, chopped; ¼ teaspoon fresh or dried thyme leaves; ¼ teaspoon fresh or dried thyme leaves; Pinch each of salt and freshly ground pepper; Pinch each of salt and freshly ground pepper

Tomates à la Provençale

Preparation info

Serves
6

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

WHEN TOMATOES are in season, the preparation of this recipe will fill your kitchen with the aromas of southern France.

Ingredients

3 medium to large tomatoes
3 tablespoons extra-virgin olive oil
2 cloves

Europe
France
Side dish
Vegan

Method

Cut the tomatoes in half crosswise and place cut side up in a roasting or broiling pan.
In a small saucepan, heat the olive oil over medium heat. Add the garlic and shallot and gently sauté until softened but not browned, about 2 minutes.
Add the thyme and remove from the heat. Stir in the parsley and enough of the bread crumbs to absorb the oil. Seas