Serves 4
On this traditional dish, halved tomatoes are topped with contemporary breadcrumbs and baked until the tops are golden. Use chunky breadcrumbs you make your self in a meals processor from a dinner roll, baguette, or sandwich bread. Panko or different dried breadcrumbs will not work right here. Saute the breadcrumbs in olive oil earlier than you press them onto the tomatoes so the completed crumbs might be very crunchy. Some recipes for this dish, which is made all around the south of France, instruct you to squeeze out the tomato seeds first, however the juicy orbs with the crispy crumbs is a part of the appeal.
| Olive oil (for the dish and sprinkling) | |
| 2 | tablespoons olive oil |
| 1½ | cups contemporary white breadcrumbs (do not allow them to get too fantastic) |
| Salt and pepper, to style | |
| 1 | clove garlic, crushed |
| 1 | tablespoon chopped contemporary thyme or oregano |
| 4 | medium tomatoes, halved horizontally |
1. Set the oven at 400 levels. Frivolously oil a 9-by-13-inch baking dish or one other 12-to-13-inch dish.
2. In a nonstick skillet over medium warmth, warmth the two tablespoons olive oil. Add the breadcrumbs, salt, pepper, and garlic. Prepare dinner, stirring usually, for five minutes, or till the crumbs begin to brown. Take away from the warmth. Stir in all however 1 teaspoon of the thyme or oregano.
3. Prepare the tomatoes, reduce sides up, within the baking dish. It is OK in the event that they match very tightly. Sprinkle the tops with olive oil and salt. Spoon the breadcrumbs onto the reduce sides, mounding them and urgent them gently into the tomatoes.
4. Bake the tomatoes for half-hour, or till the breadcrumbs are golden on prime and the tomatoes have softened. Sprinkle with the remaining 1 teaspoon thyme or oregano and a bit of salt.
Sheryl Julian
Serves 4
On this traditional dish, halved tomatoes are topped with contemporary breadcrumbs and baked until the tops are golden. Use chunky breadcrumbs you make your self in a meals processor from a dinner roll, baguette, or sandwich bread. Panko or different dried breadcrumbs will not work right here. Saute the breadcrumbs in olive oil earlier than you press them onto the tomatoes so the completed crumbs might be very crunchy. Some recipes for this dish, which is made all around the south of France, instruct you to squeeze out the tomato seeds first, however the juicy orbs with the crispy crumbs is a part of the appeal.
| Olive oil (for the dish and sprinkling) | |
| 2 | tablespoons olive oil |
| 1½ | cups contemporary white breadcrumbs (do not allow them to get too fantastic) |
| Salt and pepper, to style | |
| 1 | clove garlic, crushed |
| 1 | tablespoon chopped contemporary thyme or oregano |
| 4 | medium tomatoes, halved horizontally |
1. Set the oven at 400 levels. Frivolously oil a 9-by-13-inch baking dish or one other 12-to-13-inch dish.
2. In a nonstick skillet over medium warmth, warmth the two tablespoons olive oil. Add the breadcrumbs, salt, pepper, and garlic. Prepare dinner, stirring usually, for five minutes, or till the crumbs begin to brown. Take away from the warmth. Stir in all however 1 teaspoon of the thyme or oregano.
3. Prepare the tomatoes, reduce sides up, within the baking dish. It is OK in the event that they match very tightly. Sprinkle the tops with olive oil and salt. Spoon the breadcrumbs onto the reduce sides, mounding them and urgent them gently into the tomatoes.
4. Bake the tomatoes for half-hour, or till the breadcrumbs are golden on prime and the tomatoes have softened. Sprinkle with the remaining 1 teaspoon thyme or oregano and a bit of salt.
Sheryl Julian may be reached at sheryl.julian@globe.com. Comply with her on Twitter @sheryljulian.
