Easy Peasy Baked Tomatoes Provençal

Andy Anderson !


This is a very simple dish do put together, and can be served as an appetizer to your hungry guests, or as a side dish on the main table.

Sometimes simple dishes are the best.

So, you ready… Let’s get into the kitchen.

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10 Min
25 Min



2 large
homegrown tomatoes, about 1.5 pounds
1/2 c
parmesan cheese, freshly grated
1/2 c
breadcrumbs, panko variety
2 Tbsp
olive oil, extra virgin
1 Tbsp
dried oregano
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 Tbsp
balsamic vinegar


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2Gather your ingredients.

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3Place a rack in the middle position, and preheat the oven to 350f (175c).

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4Slice the tomatoes 1/2 inch (1.3cm) thick.

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5Chef's Note: Combine the Parmesan, breadcrumbs, olive oil, and oregano in a small bowl, and then add some salt and pepper.

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6Chef’s Note: I added about a quarter teaspoon of salt and pepper.

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7Add the tomatoes to an ovenproof dish, and allow them to overlap slightly.

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8Drizzle with the balsamic vinegar.

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9Top with the cheese/breadcrumb mixture.

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10Pop into the preheated oven, and bake until nice and brown, about 25 – 30 minutes.

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12Serve as an appetizer with some small plates, forks and napkins, or serve as a side dish on your main table. Enjoy.

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13Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: French