French cuisine · Vegetable Dishes

Tomatoes Provençal

Halved tomatoes topped with garlic-parsley breadcrumbs and slowly braised sweet in the oven.

Ingredients · for 4 servings

• 8 tomatoes
• 80 g breadcrumbs
• 1 bunch flat-leaf parsley
• 4 garlic cloves
• 1 tsp dried thyme
• 6 tbsp olive oil
• 1 tsp sugar
• Salt, pepper

Instructions

1. Preheat the oven to 180°C, halve the tomatoes crosswise and scoop out the watery seeds with a teaspoon, without damaging the flesh.
2. Place the halves cut-side up in an oiled dish and sprinkle with salt, pepper and the sugar — the sugar tempers the acidity.
3. Finely chop the garlic and parsley and mix with the breadcrumbs, thyme and 4 tbsp olive oil into a crumbly mixture.
4. Distribute the crumbs evenly over the tomato halves, press down lightly and drizzle with the remaining olive oil.
5. Bake in the oven for 35–40 min, until the tomatoes collapse, caramelize at the edges and the crust is deep golden brown.
6. Let cool briefly and serve warm with roast lamb or grilled fish — they taste even more intense cold the next day.