Cherry Tomatoes Provençale

Preparation info
  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 36 ripe cherry tomatoes
  • cup soft fresh bread crumbs
  • 2 garlic cloves, finely minced<

Method

  1. Remove the stems from the tomatoes. Cut a slice from the top of each tomato and scoop out the pulp with a melon-ball cutter. Put the pulp through a coarse sieve to remove the seeds. Reserve the pulp.

  2. Preheat oven to hot (400°F.).