KITCHEN SCOOP: Provencal Rosemary Tomatoes
WILMINGTON, NC (WWAY) — I would bet that I enjoy a fresh-off-the vine summer tomato more than most. And no one probably scorns the winter tomatoes with their pale, bland taste more than I do, either. My praise and complaints have become epic over the years. So when I came across today’s recipe in an old recipe file of my mom’s I was a bit skeptical that it would be worthy until next summer.
But life often gives me opportunities to change my mind and release the firm “rules” of previous years. So strictly out of a state of desperation for a simple and flavorful side, I sliced a few tomatoes in half and topped them with fresh breadcrumbs, rosemary, salt and pepper and drizzled them with some extra virgin olive oil. Then I popped them in the oven and voilà, an amazing flavorful full-bodied tomato taste with just the right amount of seasoning was the result.
You can serve these delightful tomatoes at breakfast, lunch, or dinner as they pair well with just about every thing. Give this simple side a try and let me know what you think at www.kitchenscoop.com.
Provencal Rosemary Tomatoes
Start to finish: 25 minutes
3 large ripe tomatoes, halved
1 slice hearty wheat bread
1 tablespoon fresh rosemary leaves
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons extra virgin olive oil
1. Preheat oven to 350 degrees.
2. Spray and small baking dish with nonstick cooking oil spray and arrange tomatoes in a single layer, cut side up. Set aside.
3. Using a small food processor, chop the bread, rosemary, salt and pepper together until the bread is in a fine crumb. Sprinkle the crumbs over the cut side of the tomatoes, divided equally between them. Drizzle each tomato half with about ½ tablespoon of olive oil. Bake for 20 minutes or until crumbs are golden brown and tomatoes are cooked through. Serve immediately.
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