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5 from 3 votes

Tomates à la Provençale • Tomatoes Provençal

With the freshness from the herbs, this side dish is a perfect summer recipe!
Prep Time5 minutes
Cook Time5 minutes
Passive Time0 minutes
Total Time10 minutes
Servings: 2
Author: Francine Lizotte
Course: BBQ - Grilling, Vegetables & Sides
Cuisine: Canadian, French
Keyword Healthy, Low Sodium/No Sodium, Quick & Easy, Summer Food, Vegan & Vegetarian

Ingredients

  • 1 large tomato, washed and halved tips & tricks
  • 1/4 cup Panko® breadcrumbs
  • 1 tbsp. Parmesan cheese, grated
  • 1 large clove garlic, pressed
  • 2 large basil leaves, chiffonade tips & tricks
  • 1/2 tbsp. fresh chives, chopped
  • 1 tbsp. flat or curly leaf parsley, chopped tips & tricks
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 small pinch ground Himalayan pink salt
  • 1 1/2 tbsp. extra virgin olive oil tips & tricks
  • cayenne pepper, to taste

Directions

  • Preheat barbecue to 500ºF
  • Cut tomatoes in half; set aside.
  • Mix in a bowl together breadcrumbs, Parmesan cheese, garlic, basil, chives, parsley, freshly ground black pepper, sea salt and oil.
  • Wrap halved tomatoes in aluminum foil, creating a bowl with a small retaining wall.
  • Spoon on the breadcrumb mixture, covering the entire surface; sprinkle with cayenne pepper.
  • Place wrapped tomatoes on the indirect heat of the grill, close the lid and cook for 4 minutes.
  • If you choose the oven instead, cook them at 350ºF for 12 minutes. Turn the broiler on and cook until the tops are browned.