Recipe: Tomatoes Provencale (using fresh bread crumbs, baked and broiled)

TOMATOES PROVENCALE

"Although I have never been served these tomatoes in France, the flavor of the crumbs, redolent with garlic, thyme, and parsley, remind me of the best tastes of Provence. The secret is the fresh bread crumbs, a hint of thyme, and fresh flat-leaf parsley. Baked for a short while, the tomatoes become luxuriously soft and sweet. Finished under the broiler, the tops will be perfectly toasty."

1 large slice coarse bread (3/4-inch thick)
1 medium clove garlic, coarsely chopped
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon dried thyme
Salt and coarsely ground black pepper, to taste
6 ripe medium tomatoes (about 6 ounces each)
4 tablespoons extra virgin olive oil, divided use

Preheat the oven to 350 degrees F.

Lightly toast the bread, then tear it into large pieces. Place the toasted bread in a food processor with the garlic and parsley. Pulse the machine on and off for about 15 seconds. The bread should be in medium-size crumbs. Remove the mixture to a bowl and season with the thyme and generously with salt and pepper.

Halve the tomatoes crosswise. Using a small melon baller; scoop out some of the center pulp. Discard the seeds, finely chop the pulp, and add it to the crumbs. Add 2 tablespoons of the olive oil and mix well.

Divide the crumb mixture evenly among the tomato halves. Place on a baking sheet and drizzle the tops evenly with the remaining 2 tablespoons olive oil.

Bake until bubbly, 20 minutes; remove from the oven.

Before serving, preheat the broiler.

Broil the tomatoes 4 to 5-inches from the heat until the tops are golden, about 30 seconds. Serve immediately.

Makes 8 servings
Source: Sheila Lukins All Around the World Cookbook by Sheila Lukins