| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 4 Roma tomatoes, halved lengthwise
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon herbes de Provence
- 1/4 cup plain bread crumbs
Instructions
- In a medium saute pan heat 2 tablespoons olive oil. Cut the tomatoes in half lengthwise and salt and pepper the cut surfaces. Place the tomatoes cut-surface up, in the pan, and cook the tomatoes for 3 minutes. Add the garlic, and flip the tomatoes so the cut surface is facing down, and cook another 2 minutes. Remove the tomatoes and set aside. Add the bread crumbs and herbes de Provence to the pan and saute, stirring, for 2 minutes, or until the crumbs are coated, adding a tablespoon more oil, if necessary.
- Meanwhile, preheat the broiler to high. Line a baking sheet with foil and place the tomatoes cut-side up on the foil. Divide the crumbs among the tomato halves. Broil for 1 minute and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 131 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 188 mg |
| Serving Size | 1 of 4 servings |
| Calories | 131 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 188 mg |
Reviews
Simple and elegant. Texture of the tomato was softened but not mushy. The breadcrumbs added a nice slight crunch too.
So good and so simple! I used about a half teaspoon of sugar (in total) sprinkled on the cut side of the tomatoes. I will use this again and again.
I thought these were just so yummy. The only thing is, they don’t reheat well. So definitely eat them the day you prepare them, otherwise, the crspsy topping becomes mushy. Very simple to prepare.
This is the basis of one of my favourite dishes. I sprinkle a little sugar on the cut side of the toms before flipping them so as to caramelize them. Then I add torn basil leaves and parmesan to the breadcrumbs before crisping them under the grill (broiler).
Delish! I love that there is no butter and yet they are just as good.
the best…. keep these simple receipes coming. Haven’t been to McDonalds in 3-months !!! My two teenage boys
think I’m the best cook in the world.
think I’m the best cook in the world.
I enjoyed this as a side. Hot and juicy with a nice crunch from the bread crumbs.
This has become a favorite with my husband. It is simple to make and so tasty. I use Panko breadcrumbs because its what I had in the house and they come out perfect everytime. Herbs de Provence is new to me, but what a wonderful flavor. Thanks Melissa.
Perfect in every way. Easy, delicious and a great choice for any meal.
Easy – but so yummy! I shared the cost of the herbes de Provence with my sister. I too felt like I was eating brunch at the Ritz!!!