Roasted Tomatoes Provencal Recipe

Name: Roasted Tomatoes Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large, firm tomatoes; Kosher salt; 1 1/2 cups coarse fresh bread crumbs; 6 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons fresh thyme leaves, plus thyme sprigs for garnish; 1/4 cup grated Parmesan cheese; 4 cloves garlic, blanched (page 192) and minced; 2 tablespoons capers, drained and rinsed; Freshly ground black pepper; 1/4 cup olive oil

Servings: persons

8 large, firm tomatoes
Kosher salt
1 1/2 cups coarse fresh bread crumbs
6 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh thyme leaves, plus thyme sprigs for garnish
1/4 cup grated Parmesan cheese
4 cloves garlic, blanched (page 192) and minced
2 tablespoons capers, drained and rinsed
Freshly ground black pepper
1/4 cup olive oil

1
Prepare a medium-hot fire (400 to 425F) in a wood-fired oven or grill.
2
Cut the tops off the tomatoes and discard.
3
Using a teaspoon or your finger, carefully seed the tomatoes, leaving the shells intact.
4
Lightly salt the interior of the tomatoes.
5
Place the tomatoes, cut side down, on paper towels to drain for 15 minutes.
6
Combine the bread crumbs, parsley, the 2 tablespoons thyme, the cheese, minced garlic, and capers in a small bowl.
7
Add salt and pepper to taste.
8
Heat the olive oil over medium heat in a terra-cotta dish or skillet large enough to hold all the tomatoes.
9
Place the tomatoes, cut side down, in the dish or skillet and roast for 5 minutes.
10
Remove from the heat and turn the tomatoes cut side up.
11
Spoon 2 to 3 tablespoons of the bread-crumb mixture into each tomato and mound it on the top.
12
Spray the topping with cooking spray and lightly salt.
13
Bake for 30 minutes or until the topping is browned.
14
Garnish with thyme and serve.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large, firm tomatoes, Kosher salt, 1 1/2 cups coarse fresh bread crumbs, 6 tablespoons chopped fresh flat-leaf parsley, and more.

Yes, Roasted Tomatoes Provencal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomatoes Provencal

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