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Provencal Tomatoes |
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| Serves 3 as side |
Prep 15 mins |
Cooking 25-30 mins |
Easy |
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My rating |
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Ingredients |
20g fine white breadcrumbs
20g finely grated parmesan
1 tsp thyme leaves, finely chopped
1 tsp parsley finely chopped
3 medium sized tomatoes
1 tbsp olive oil
salt & pepper
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Heat the oven to 180C/Fan
160C/Gas 4. In a small bowl, mix the breadcrumbs, Parmesan
and thyme and season.
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Cut the tomatoes in half
horizontally. Heat the oil in a large frying pan over a
medium high heat and put in the tomatoes cut side down.
Fry for 5 mins, until the tops of the tomatoes start to
caramelise a bit. Remove from the pan and place cut side
up in a roasting tin; spoon any pan juices into the
tomatoes. Sprinkle the breadcrumb mix evenly over the tops
of the tomatoes and bake for 25 -30 mins, until the
tomatoes are softened and the tops golden.
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DAILY
DINNERS 
