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Tomatoes Provençal
Chef Ciara Meaney

Serves 6

2 Tbsp           extra virgin olive oil
6                   ripe tomatoes
                    Kosher salt and freshly ground black pepper
2                   cloves garlic, minced
3 Tbsp           minced herbs - Italian parsley, rosemary, oregano, thyme, culinary and chives
¼ cup           Gruyere cheese, grated
¼ cup            fresh bread crumbs

Preheat the oven to 375˚F.

Line a baking sheet with parchment paper and brush with olive oil. Core the tomatoes and slice them in half lengthwise. Trim the round side of the tomato half so that they have a flat surface to sit on. Season the top side with salt and pepper.

In a small bowl combine the garlic, herbs, cheese and breadcrumbs and mix with your hands to blend together.  Place a mound of the mixture on top of each tomato half and then drizzle with a little additional olive oil.

Season the top with salt and pepper and arrange the top halves on the prepared baking sheet.  Roast the tomatoes for about 30 minutes and then rotate the pan in the oven if needed and baste with any juices from the pan. Roast for another 15-20 minutes until the tomatoes are tender when pierced with the top of a knife. Serve warm.


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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.