baked tomato provençal minis

A friend and I have been hard at work prepping basil & salt’s gourmet garden and I am now making my plan and creating recipes for the coming bounty of summer.

I’ve gone back into the archives of our printed late summer | early fall edition of Basil & Salt Magazine for inspiration and thought I would share this simple, delicious recipe, as it is one of my favorites.

baked tomato provençal minis

  • Difficulty: simple and delicious
  • Print

tomatoes provencalIngredients

  • 18 cherry tomatoes
  • 1 cup breadcrumbs
  • 6 basil leaves, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • ground black pepper, to taste
  • 1/4 parmesan cheese
  • extra virgin olive oil, for drizzling

Directions

  1. Set oven to 400 degrees.
  2. Over a bowl, slice tomato in half and gently clean out the inside. Place tomatoes, cut side up in a shallow baking pan or rimmed baking sheet. Lightly sprinkle with pepper
  3. In a bowl, combine breadcrumbs, basil, parsley, garlic, thyme and salt.
  4. Spoon filling into tomato, gently pushing into cavity and slightly mound the top.
  5. Lightly drizzle with olive oil.
  6. Bake 10 to 15 minutes, remove from oven and top with grated cheese.



Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.

Look for our newest addition, Martinis & Mocktails, debuting on Blog Talk Radio Live!, in April, 2020. Stay tuned! Literally.

As always, I am raising a glass to you. Karie



You can find us on facebook and instagram @basilandsalt email: karie@basilandsalt.com



profile picKarie Engels is an author, founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small farmhouse in Washington state with her quarrelsome cat, Pippin.

 

 

 

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