Ingredients
3 tablespoons olive oil
4 Roma tomatoes, halved lengthwise
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon herbes de Provence
Method
Sources
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
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in a medium saute pan heat 2 tablespoons olive oil. cut the tomatoes in half lengthwise and salt and pepper the cut surfaces. place the tomatoes cut-surface up, in the pan, and cook the tomatoes for 3 minutes. add the garlic, and flip the tomatoes so the cut surface is facing down, and cook another 2 minutes. remove the tomatoes and set aside. add the bread crumbs and herbes de provence to the pan and saute, stirring, for 2 minutes, or until the crumbs are coated, adding a tablespoon more oil, if necessary. meanwhile, preheat the broiler to high. line a baking sheet with foil and place the tomatoes cut-side up on the foil. divide the crumbs among the tomato halves. broil for 1 minute and serve.