Tomatoes Provencal
"This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish."

Recipe by: Everyday Food, September 2009 | Uploaded by: Janinabr

Ready In: 0

Prep Time: 0

Cook Time: 0

Number of Servings: 4

Recipe Yield: 4

Recipe by:
Everyday Food, September 2009 on
Marthastewart.com
Originally found here

Uploaded by:
Janinabr

Ingredients

1 1/2 cups fresh plain breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely grated lemon zest
Leaves from a few sprigs fresh thyme
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 large tomatoes cut into 1/2-inch slices

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Recipe by:
Everyday Food, September 2009 on marthastewart.com
Originally found here

Uploaded by:
Janinabr

Ingredients

1 1/2 cups fresh plain breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely grated lemon zest
Leaves from a few sprigs fresh thyme
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 large tomatoes cut into 1/2-inch slices

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