The most traditional garnish that accompanies virtually all Provençal meals every day.. Enough for 8.
6-8 firm tomatoes
3 tbsp olive oil
salt and freshly ground black pepper
50g dried, coarse breadcrumbs
2 cloves of garlic, crushed
more olive oil for moistening the breadcrumbs
large handful of freshly chopped parsley
Heat the oven to 180’C. Halve the tomatoes horizontally, scoop out the seeds and turn them over on kitchen towels to drain the excess juice for about 10 minutes.
Heat a large frying pan until hot, drizzle with olive oil and fry the tomatoes, cut-side-down, for a few minutes until the edges are charred. Put them cut-side-up in an oven dish and season with salt, pepper (and a little sugar if your tomatoes are not sun-ripened). Mix breadcrumbs with the chopped parsley, garlic and a generous drizzle of olive oil, then spoon the mixture into the tomatoes. Drizzle with more olive oil and bake for 30 minutes.