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Tomatoes are on their last leg at farmer’s markets and in the stores. It’s fall now, and it’s time for pumpkin and apples! But I still have a couple more summer-esque recipes to cling to the last remnants of summer. Working outdoors, I’m not looking forward to the rain which comes so soon after fall! I do love the cooler temps, though, which make me crave warm and comforting foods such as these tomatoes.

Store bought tomatoes work great for this recipe, if you can’t get your hands on fresh ones, since baking them helps to pull out their natural sweetness. They are a fruit after all!The garlic and herbs provide a nice kick and fresh flavor, and the balsamic vinegar has a subtle tang. These tomatoes make a perfect side dish to go with any meal!

Provençal Tomatoes

3 tomatoes, halved
3 large garlic cloves, minced
4 to 6 tablespoons Panko breadcrumbs, dependant on tomato size
6 teaspoons balsamic vinegar
6 tablespoons chopped parsley
Salt and freshly grounded pepper
Olive oil

Preheat the oven to 350 degrees F. Brush the bottom of the baking dish with olive oil or spray with cooking spray.

Arrange the tomato halves, cut side facing up. Top the tomatoes with minced garlic and season with salt and pepper. Divide the Panko between the tomatoes and spoon 1 teaspoon of balsamic vinegar on each then drizzle a little olive oil.

Finish the assembly by sprinkling 1 tablespoon parsley onto each tomato. Bake for 20-30 minutes. Serve immediately.

Source: Adapted from Gourmantine’s Blog