Tomatoes Provencal
This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.
Everyday Food, September 2009
49 Ratings
- 5 star values: 7
- 4 star values: 8
- 3 star values: 21
- 2 star values: 10
- 1 star values: 3
Anonymous
Rating: 5 stars
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
Anonymous
Rating: Unrated
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.