Tomatoes Provencal

Tomatoes Provencal

Tomatoes Provencal, a vintage clipped recipe


6 ripe tomatoes
Salt and freshly ground pepper
6 tablespoons breadcrumbs
1 tablespoon minced garlic
1/2 cup chopped parsley
1/2 teaspoon dried thyme
1/4 cup olive oil


Cut out the core and stem end from the tomatoes. Split tomatoes in half and gently squeeze to remove seeds. Sprinkle with salt and pepper. Combine breadcrumbs, garlic, parsley, thyme, and sprinkle over tomato halves. Pour oil over tomatoes. Arrange in an oiled baking dish and bake 10 minutes in a 450-degree oven until tomatoes are tender and the crumbs golden...about 10 minutes. 

6 servings. 

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