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1. Heat the oven to 190 °C. Halve the tomatoes, scrape out a little of the seed cavity and arrange them cut-side up in a baking dish.
2. Season the tops with salt and pepper and drizzle with a little olive oil.
3. Mix the breadcrumbs with the finely chopped garlic, plenty of chopped parsley and the thyme.
4. Heap the herbed crumbs onto the tomato halves and drizzle with the remaining olive oil.
5. Bake for about 25-30 minutes until the tomatoes are soft and the crumb topping golden.
6. Serve hot or lukewarm, as a side dish.
Tip: Tomates provençales is the scent of a southern French summer – the key is fresh garlic, lots of parsley and a crisp crumb topping. Choose ripe, meaty tomatoes so they hold their shape after baking.
After free registration, choose a day and servings; the ingredients go on your shopping list.
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