French/Italian Baked Tomatoes

Baked Tomatoes (otherwise known as "Tomatoes a la Provencal") are one of life's most delicious things to eat. Well....maybe truffles would beat them out....ok, and caviar. But 3rd place isn't bad!  The traditional recipe does not include the 2 things that make this recipe half Italian - basil and Parmesan cheese.  I guess if you want to get REALLY technical, you'd have to call this recipe "French/Italian/Japanese Baked Tomatoes" but that sounds awful. However, the Panko crumbs I used instead of traditional crumbs make it so wonderfully crunchy.

I had made some "No Knead Bread" (the recipe is posted here!) and wanted something light to go with the bread for dinner. So I made these tomatoes  - perfect! I only used 3 tomatoes tonight, but the topping can easily go for 4.

Here's my recipe for French/Italian Baked Tomatoes~

Preheat oven to 350 degrees.

Halve tomatoes (not stem to stem, but through the middle).
Place in baking dish. Sprinkle with kosher salt and freshly ground pepper.

In a small bowl, mix together:
2 cloves minced garlic
chopped thyme, parsley, and basil to equal 1/4 C
1 C Panko bread crumbs
1/4 C finely grated Parmesan cheese

Place breadcrumb mixture on tomatoes (about 2 TBL each) and then drizzle with olive oil.

Bake, uncovered, for about 40 minutes, or until lightly browned. Serve immediately!




Tomatoes ready for the topping.



Topped and drizzled with some olive oil.



Nicely browned and ready to devour.