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Tomatoes Provencal

This side goes well with roasted chicken, grilled steak, or pan-roasted fish.

  • Servings: 4
Tomatoes Provencal

Source: Everyday Food, September 2009


  • 1 1/2 cups fresh plain breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon finely grated lemon zest
  • Leaves from a few sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 large tomatoes cut into 1/2-inch slices


  1. Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine 1 1/2 cups fresh plain breadcrumbs, 1/3 cup grated Parmesan, 1 tablespoon finely grated lemon zest, leaves from a few sprigs fresh thyme and 2 tablespoons extra-virgin olive oil; season with coarse
    salt and ground pepper.

  2. Arrange 4 large tomatoes cut into 1/2-inch slices, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.

Reviews (2)

  • microserfs 29 Oct, 2013

    I just made this and it turned out really well! Instead of thyme I used rosemary and I layered the breadcrumb mixture in each layer instead of just on top. The crumbs weren't crispy inbetween the tomatoes but it added another texture that I thought was needed since this is such a simple recipe. I served this as my main dish with boiled salted kale on the side and it was delicious! For non-vegetarians I think this would make an excellent and healthy side dish

  • xilinxchic 21 Aug, 2012

    This turned out a little bland, and the tomatoes were mushy. My version looked like there was too much breadcrumbs to tomatoes though. Maybe my tomatoes were small.

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