Tomatoes are plentiful in Provence in summer, in many shapes and all the colors of the sun. This recipe puts that summer flavor in the foreground, the tomatoes are only refined with a little spice and pine nuts. Delicious as a small main course or as an accompaniment to meat or fish.

Ingredients

Für eine kleine Hauptspeise:

• 8 tomatoes
• 12 tablespoons breadcrumbs
• 4 tablespoons parsley, finely chopped
• 4 tablespoons basil, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons pine nuts
• 70 ml olive oil
• Salt, pepper

Preparation

Preheat the oven to 180°C top and bottom heat.

Remove the green from the tomatoes, then wash and cut in half lengthwise. Roast the pine nuts in a pan without adding fat until golden brown, then roughly chop. Mix the crumbs with the herbs, garlic, pine nuts and oil until the mixture has a moist, crumbly structure.

Place the tomato halves on a baking sheet lined with baking paper, season with salt and pepper. Spread the mixture evenly over the tomatoes and press down lightly. Bake in the oven for 45 minutes.

The added herbs can of course be varied as desired!