Tomatoes Provencal
- 4 medium to largish ripe heirloom tomatoes (about 2 pounds total), halved crosswise
- Olive oil
- Salt
- 2 slices (about 1 inch thick) day-old bread, store-bought or homemade
- 1 tablespoon herbes de Provence (a blend of dried herbs typically comprising some blend of thyme, basil, fennel, lavender, savory and/or marjoram)
- Grated zest of 1 lemon
- 3/4 cup aged Parmesan cheese, grated
- 3 tablespoons olive oil
- This recipe is vegetarian
- Produce
- Herbes de provence (1 tablespoon)
- Lemon, zest of (1)
- To largish ripe heirloom tomatoes, medium (4)
- Cooking & Baking
- Olive oil (1)
- Olive oil (3 tablespoons)
- Salt (1)
- Bread & Baked Goods
- 1 inch thick) day-old bread, thick day-old store-bought or homemade (2 slices)
- Dairy
- Parmesan cheese, aged grated (3/4 cup)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published September 12, 2011 (1 year ago).
56 people saved this recipe.
