I digress. I had no idea what to make for dinner tonight. I initially thought Indian food, but decided to wait and possibly celebrate Indian Wednesday a la Fitnessista.Then I remembered I had a few tomatoes in the fridge which should be used up, so I got to googling tomato recipes. After sifting through pages of marinara and fried green tomatoes, I stumbled upon a recipe from Ina Garten for tomatoes provençal and knew I had to make it. I did, however, make some modifications.
Tomatoes provençal (adapted from Ina Garten)
- 2 medium tomatoes, halved with insides removed
- 1/2 cup fresh breadcrumbs*
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1 tbsp fresh parsley
- 2 cloves garlic, pressed or minced
- 1 tbsp olive oil + more for finishing
- Sprinkling of vegan parmesan
- S&P, to taste
- Preheat oven to 400.
- Set tomato halves in a baking dish and season with salt and pepper. Meanwhile, mix breadcrumbs with herbs, salt and pepper. Fill each tomato half with 2-3 tablespoons of breadcrumb mixture. Sprinkle pressed or minced garlic evenly on top and drizzle 1 tsp of olive oil over each tomato half (to keep tomatoes moist).
- Bake for 20 minutes. After 15 minutes, sprinkle with vegan parmesan** and put back into the oven for 5 more minutes, or until top is browned and tomatoes are soft. Drizzle with more olive oil and serve!
* For the breadcrumbs, I cubed 2oz of locally made baguette and toasted them in a 250 oven until bone dry (15-20 minutes). Then I put the cubes into the food processor until they reached my desired consistency.
** I'm sure you can just put the parmesan on top when you first put them in the oven, but I enjoy taking a dish out towards the end and adding the "cheese"; it tickles me.
These were so good for being so simple. The flavors of the herbs came through nicely and the dish tasted so fresh and light. I highly recommend using fresh breadcrumbs and high quality bread because store bought just doesn't compare. I also recommend sprinkling the top with garlic instead of mixing it in with the breadcrumbs because it added another layer of flavor which I enjoyed.
They're so beautiful, too.