Thursday, April 5, 2012

Josh Made It, I Ate It: Tomatoes Provencal

This is a great side dish or appetizer, especially when you can get really flavorful heirloom tomatos! Essentially they are just baked tomatoes topped with this breadcrumb parmesan mixture. But the synergy between the heat of the oven, the sweetness of the tomatos, the toastiness of the breadcrumbs and nuttiness of the parmesan is brilliant! Did I mention it comes from the Tartine Bread cookbook. Oh, you know it's good!

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