CEZANNE'S BAKED TOMATOES ALA' VICKI BEAUSOLEIL
Source: Renoir's Table by Jean-bernard Naudin, Jacqueline Saulnier, Jean-Michel Charbonnier
Servings: 6

9 large tomatoes, washed
2 tablespoons salt
4 cloves garlic
1 bunch parsley
freshly ground black pepper
4 tablespoons olive oil
2 tablespoons bread crumbs

Cut tomatoes in half lengthwise. Salt generously on the cut surface and lay them, salt side down, on a rack over a dish to allow them to drain. After 10 minutes, squeeze them gently to remove any excess water and seeds.

Preheat oven to 425 degrees F. Using a pastry brush, brush a baking dish with oil. The dish should be large enough to hold all 18 tomato halves.

Peel, crush and finely chop the garlic. Remove the parsley leaves from their stems and chop them finely. Mix the garlic and parsley with the black pepper to make a persillade.

Arrange the tomato halves cut side up in the dish. With a knife, spread a coating of persillade over each tomato half, then pour on a generous helping of oil and sprinkle with the bread crumbs.

Bake for 20-25 minutes, keeping a watchful eye to avoid burning. If you think it necessary, you can use the broiler to crisp the tops.

Serving Ideas: Serve with Renoir's Chicken

NOTES: Sent to Tom Shunick 11/15/97 by Vicki Beausoleil of Gatineau, Quebec. These recipes were published in a cookbook that accompanied the Renoir portrait exhibit that was at the National
Gallery of Canada this summer.