Roasted Tomatoes with a Herb Crunch Topping

Name: Roasted Tomatoes with a Herb Crunch Topping (Tomates à la Languedocienne)
Cuisine: French
Ingredients: 6-8 vine-ripened tomatoes, about 8 cm (3 in) in diameter; 2 large slices slightly stale white or wholemeal bread, cut or torn into 2.5 cm (1 in) pieces; 2 large slices slightly stale white or wholemeal bread, cut or torn into 2.5 cm (1 in) pieces; 2 sprigs fresh parsley; 2-3 cloves garlic; ½ teaspoon sea salt; 2 tablespoons extra virgin olive oil; 10 grinds black pepper; 1 teaspoon chopped fresh thyme or marjoram, or large pinch of dried; 1 teaspoon chopped fresh thyme or marjoram, or large pinch of dried; 1 teaspoon chopped fresh thyme or marjoram, or large pinch of dried

Tomates à la Languedocienne

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

From the Languedoc region in south-west France comes this easy and delicious way to prepare tomatoes. They’re best made with very ripe, juicy beefsteak or vine-ripened fruit and fresh herbs, but out of season they can give even the blandest tomatoes a new lease on life. The dish can be assembled, uncooked, up to 2 hours ahead.

Ingredients

6-8 vine-ripened tomatoes, about 8 cm (3 in) in diameter
2 teaspoons sea salt

Method

Cut the tomatoes in half around the ‘equator’. Using a teaspoon, scoop out the pulp and seeds, then sprinkle with the sea salt. Invert each tomato half on to a paper towel and leave for 30 minutes (and up to 3 hours) to drain.

Put the bread, parsley and garlic in the food processor and process until fine crumbs are formed, about 1 minute. Add all the remaining topping ingredients