Tomatoes Provencal



4 medium to large (about 2 lbs. total tomatoes, halved crosswise)


2 slices day-old bread (about 1-inch thick)

1 tablespoon Herbs de Provence spice blend

Grated zest of 1 lemon

3/4 cup aged Parmesan cheese, grated

4 tablespoons Flying Olive's Herbs de Provence EVOO


Preheat the oven to 450°. Arrange the tomatoes on a rimmed baking sheet, cut-side up. Spoon a little olive oil onto each tomato half and season with salt. Bake until the tops of the tomatoes start to caramelize slightly, about 15 minutes. Meanwhile, place the bread in a food processor and pulse to fine crumbs. Add the herbs, lemon zest, Parmesan cheese, and olive oil and pulse to combine. Remove the tomatoes from the oven and spoon the crumbs generously onto the tomato halves. Bake until the crumbs are well toasted, about 15 minutes.

Serve warm.

Submitted by Barb L.