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 opinions on this have become epic over the years. So when I came across today’s recipe for Provencal Rosemary Tomatoes in an old recipe file of my mom’s, I was a bit skeptical that it would be worth trying until next summer.
But life often gives me opportunities to change my mind — and change the firm “rules” of previous years. So while looking for a simple and flavorful side dish, 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 voila! 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 everything. Give this simple side dish a try and let me know what you think at www.kitchenscoop.com. I’d love to hear if you have a recipe that surprised you and changed your culinary opinion at alicia@kitchen scoop.com.
3 large ripe tomatoes, halved
1 slice hearty wheat bread
1 tbsp. fresh rosemary leaves
¼ tsp. salt
¼ tsp. black pepper
3 tbsp. extra-virgin olive oil, divided
Preheat oven to 350 degrees.
Spray a small baking dish with nonstick cooking oil and arrange tomatoes in a single layer, cut side up. Set aside.
Using a small food processor, chop the bread, rosemary, salt and pepper together until the bread is in fine crumbs. Sprinkle the crumbs over the cut sides of the tomatoes, divided equally among 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.
Makes 6 servings.
Each serving has about 92 calories, 7 grams fat (1 gram saturated), no cholesterol, 2 grams protein, 7 grams carbohydrates, 2 grams dietary fiber, 127 milligrams sodium.