← Nouns Cooking · French

Ingredients

• 4 large ripe tomatoes, halved across the middle
• 1 tsp Salt
• 2 cloves Garlic, finely chopped
• 1 handful Parsley, finely chopped
• 1 tsp herbes de Provence or thyme leaves
• 40 g dried or fresh breadcrumbs
• 4 tbsp extra virgin olive oil
• 20 g Parmesan, finely grated (optional)
• Black pepper

Method

1. Gently scoop out a few seeds from each tomato half, sprinkle the cut sides with salt and turn them upside down on a rack or kitchen paper to drain for 15 min.
2. Heat the oven to 200°C (180°C fan, 400°F). Mix the garlic, parsley, herbs, breadcrumbs and pepper with 3 tbsp of the oil (and the Parmesan, if using).
3. Set the tomatoes cut side up in an oiled baking dish and press the crumb mixture firmly on top.
4. Drizzle with the remaining oil and bake for 30–35 min, until the tomatoes are soft and wrinkled and the topping is crisp and golden. Serve warm or at room temperature.

Tips

• The Parmesan is optional: leave it out and the dish is fully vegan.
• Use gluten-free breadcrumbs or ground almonds to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

America’s Test Kitchen The Good Life France