And, it's going to be recipe time for awhile because although the blog (and I) are alive and well, we have to go on the "down low" for the time being. Don't worry, it's for a worthy cause and you'll get the whole scoop soon. In the meantime, we've got some great classes going on so head on over to the calendar by clicking right here and sign up! We'll be waiting for you at the Kitchen...
This is a great recipe for this time of year if you're craving the taste of a juicy tomato. Tomato season is right around the corner but we're still lacking those amazing vine-ripened beauties. This recipe can help bridge the gap. Be sure to choose your favorite fresh herbs and cheeses. Change it up, have fun with it...it's not rocket science, remember?
Quick Tomatoes Provençale
¼ cup fruity olive oil
8 medium firm ripe tomatoes, cored and halve
½ cup bread crumbs
2 tbsp fresh minced herbs
3 tbsp freshly grated Gruyere or other buttery, semi-hard cheese
Kosher salt and ground black pepper
Preheat oven to 400°.
Heat 3 tbsp of oil in a large sauté pan over medium high heat. Add tomatoes, cut side down and cook until they become caramelized. Remove to a baking dish, cut side up and drizzle cooking juices over the tomatoes. Season with salt and pepper.
Combine the bread crumbs, minced herbs and cheese in a small bowl. Moisten with the remaining oil and sprinkle over the tops of the tomatoes.
Bake tomatoes until the tops are browned about 20 minutes. Serve hot, warm or room temperature.