Baked Tomatoes Provencale Recipe
Ingredients
| Garlic | 2 Clove (5gm), minced | |
| Shallot | 1 , minced | |
| Italian | 2 Tablespoon, finely chopped | |
| Basil | 2 Tablespoon, finely chopped | |
| Thyme leaves | 1 Teaspoon, finely chopped | |
| Salt and coarsely ground black pepper to taste | ||
| 3 tablespoons, plus 1 teaspoon olive oil | ||
| 4 large, ripe tomatoes, cut in half crosswise | ||
Directions
Preheat oven to 425°.
Place garlic, shallot, herbs, salt and pepper, and 3 tablespoons of the oil in bowl and mash to a coarse paste with the back of a wooden spoon.
Grease baking dish with remaining oil.
Place tomato halves in dish, cut-side up, and spread with herb mixture.
Bake 10 minutes, or until topping begins to bubble.
Serve hot or at room temperature.
Place garlic, shallot, herbs, salt and pepper, and 3 tablespoons of the oil in bowl and mash to a coarse paste with the back of a wooden spoon.
Grease baking dish with remaining oil.
Place tomato halves in dish, cut-side up, and spread with herb mixture.
Bake 10 minutes, or until topping begins to bubble.
Serve hot or at room temperature.
Chef
