Roasted Tomatoes

  

What could be easier than roasting tomatoes? Roasting them whole, Provencal style…

This recipe is paraphrased from Patricia Wells’ Bistro Cooking: Preheat your oven to 400, and core and halve ripe tomatoes. Fit them snugly into a casserole, cut side up. Season with salt and pepper, sprinkle with crushed or sliced garlic to taste, top with bread crumbs and parsley (more than you think), and drizzle liberally with olive oil. Roast for an hour until brown and bubbly, and serve with anything from fish to lamb (and plenty of bread).

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