Yields Makes 5 servings
AuthorNicole Perzik, California,
Notes: Serve with grilled fish, chicken, or beef.

How to Make It

Step 1
1

Rinse tomatoes, core, cut in half crosswise, and gently squeeze out seeds. Drain cut side down on towels.

Step 2
2

Pour 1 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When oil is hot, set as many tomatoes as will fit in a single layer, cut side down, in pan. Cook, turning once, until lightly browned on both ends, 6 to 8 minutes total. Set tomatoes, cut side up, in a shallow 2 1/2- to 3-quart casserole. Brown any remaining tomato halves.

Step 3
3

In a bowl, mix crumbs with remaining 1 tablespoon olive oil, garlic, parsley, basil, and chervil. Pat mixture evenly over tomatoes.

Step 4
4

Broil tomatoes 4 inches from heat until crumbs are golden, 4 to 6 minutes. Add salt and pepper to taste. Serve hot or warm.

Ingredients

 5 firm-ripe tomatoes (each 2 1/2 in. wide; about 1 3/4 lb. total)
 2 tablespoons olive oil
 3/4 cup coarse fresh French bread crumbs
 1 clove garlic, peeled and minced
 1 tablespoon chopped parsley
 2 tablespoons chopped fresh basil leaves
 1 tablespoon chopped fresh chervil or more parsley
  Salt and pepper

Directions

Step 1
1

Rinse tomatoes, core, cut in half crosswise, and gently squeeze out seeds. Drain cut side down on towels.

Step 2
2

Pour 1 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When oil is hot, set as many tomatoes as will fit in a single layer, cut side down, in pan. Cook, turning once, until lightly browned on both ends, 6 to 8 minutes total. Set tomatoes, cut side up, in a shallow 2 1/2- to 3-quart casserole. Brown any remaining tomato halves.

Step 3
3

In a bowl, mix crumbs with remaining 1 tablespoon olive oil, garlic, parsley, basil, and chervil. Pat mixture evenly over tomatoes.

Step 4
4

Broil tomatoes 4 inches from heat until crumbs are golden, 4 to 6 minutes. Add salt and pepper to taste. Serve hot or warm.

Tomatoes Provençal

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