Tomatoes Provencale
 

Tomatoes Provencale

4 large tomatoes (2 1/2 pounds)
3/4 teaspoon salt
3 slices white bread, torn
1/4 cup grated Parmesan cheese
2 Tablespoons chopped fresh parsley
1 Tablespoon olive oil
1 clove garlic, finely chopped
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon black pepper

Heat oven to 475 degrees F. Slice each tomato into 4 equal slices,
each about 3/4" thick. Place the slices in a single layer on a large
ungreased baking sheet. Sprinkle the tomatoes with total 1/2 tsp. salt.
Place bread in food processor or blender. Pulse with on-and-off motion
until fine crumbs form. Combine the bread crumbs, Parmesan cheese,
chopped parsley, olive oil, garlic, oregano, pepper and the remaining 1/4
teaspoon salt in a small bowl. Sprinkle evenly over the tomato slices.
Bake the tomatoes in 475 degree oven for 15 minutes or until they are
tender and the topping is golden. Serve hot or at room temperature.

Source: Family Circle

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