- 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
- 1/4 cup plain bread crumbs
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.