Tomatoes Provencal with Garlic, Parmesan and Basil
Halved tomatoes with slivers of garlic tucked into the flesh, salted for five minutes, then topped with a rustic crumb of grated bread, basil and parmesan. Baked at 200C / 400F until golden, they make the best side for a summer barbecue.
Equipment
- Baking / Roasting tray
- Mixing bowl / Bowl
- Barbecue / Outdoor grill
- Box grater
- Chef's knife
- Chopping board
- Measuring cups
- Measuring spoons
Ingredients
- 2 x Large ripe tomatoes
- 1 x clove of garlic
- 2 x slices of fresh bread crusts cut off
- 1 small bunch of fresh basil finely sliced
- 1/4 cup parmesan grated
- 1 tbsp extra virgin olive oil
- salt to season the tomatoes, plus a small pinch for the topping
- black pepper a generous pinch
Instructions
- Thinly slice the garlic, then slice the tomatoes in half from top to tail and remove the stalk.
- Score the tomatoes deep enough for the garlic slices to sit in. Poke the garlic slices into the tomatoes, around 6 slices per half.
- Generously salt each tomato and leave to sit for 5 minutes.
- Cut the crusts off the bread and grate it on a box grater (or use panko) to make rustic breadcrumbs. In a bowl, mix the breadcrumbs with the finely sliced basil, grated parmesan, a small pinch of salt, a generous pinch of black pepper and the olive oil. Mix well and add to the top of the tomatoes.
- Bake at 200c / 400f for 10-15 minutes until the breadcrumbs are golden brown.
Video
Nutrition
Serving: 1portionCalories: 199.9kcalCarbohydrates: 18.2gProtein: 8.2gFat: 11gSaturated Fat: 3gCholesterol: 8.6mgSodium: 839.9mgPotassium: 498.9mgFiber: 2.9gSugar: 6g
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