Tomatoes Provencal

This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.

  • Servings: 4

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 breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
  2. Arrange tomatoes, 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.