This is the recipe for TOMATO PROVENCAL. Other items in picture are asparagus with citrus-mustard-yogurt sauce and sautéed snap peas and mushrooms
4 ripe but firm medium sun-ripened tomatoes
fresh ground pepper
1/4 cup whole wheat breadcrumbs
1/4 cup light pesto (see recipe below)
*optional- can add dash of chopped fresh thyme, parsley, and grated parmesan
Homemade pesto sauce (makes 1/2 cup- only need 1/4 cup for recipe):
1/2 cup loosely packed fresh basil leaves
2 medium garlic cloves minced
1 tablespoon extra virgin olive oil
1 teaspoon grated lemon zest
Put all the ingredients in a mini food processor or blender. Process until smooth.
Preheat oven to 400 degrees
Halve the tomatoes horizontally. With small knife, carefully cut out the core & seeds/inside of tomato. Discard inside. Place tomatoes cut side up in a baking dish. Season with salt and pepper
In a small bowl, stir together the breadcrumbs, light pesto, and optional items (thyme, parsley, and parmesan) Place a spoonful of the mixture on top of each tomato half. Pressing to distribute evenly.
Roast until the tomatoes are hot and the bread crumb topping is golden brown.
Serve hot or lukewarm or room temperature. If you like, drizzle any leftover pesto on top.
Recipe credit for Tomato and asparagus: Wolfgang Puck